Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Sautéed beef strips, coriander and caper salsa verde, broiled sweet potatoes
2023-06-21
https://www.metro.ca/userfiles/image/recipes/lanieres-boeuf-sautees12157.jpg
PT25M
PT25M
PT50M
Peel and halve potatoes. Cut into long, not too thick wedges. Lay wedges flat on a baking sheet. Salt and use about half the olive oil to coat potatoes evenly.Broil potato wedges in the oven for about 10 minutes on each side until they are nice and golden. What you want is to give your wedges a nice colour (without burning them, but coming close to it). If wedges are not cooked through once broiled, finish baking them at 190 °C (375 °F) for the time it takes. Use a knife to check if they are done: once knife slides easily into the wedges without any resistance, the sweet potato wedges are done. Set aside.While broiling sweet potatoes, in a food processor add coriander, garlic, capers, lemon zest, lemon juice and about 20 ml of olive oil and puree until relatively smooth. Season to taste and set aside in a large bowl.Lightly salt beef strips. Pour a drizzle of olive oil into a very large skillet. Heat skillet at very high heat. Place beef strips onto the burning hot skillet, making sure that each meat strip touches the hot surface. Otherwise, the meat could start to boil instead of grilling. Ideally, beef strips should be grilled on a cast-iron cooking sheet or skillet; otherwise they can also be barbecued.Quickly sauté strips on both sides and place them in the bowl containing the salsa verde. Evenly coat strips with the salsa verde. On a large serving dish, lay sweet potato wedges down flat, topping them with beef and salsa verde to finish.Evenly coat strips with the salsa verde. On a large serving dish, lay sweet potato wedges down flat, topping them with beef and salsa verde to finish.Source : Martin Juneau
4
0
0
0
0
2 larges sweet potato
50 mL olive oil
1/2 bunch coriander (leaves and stems)
3 garlic cloves, degermed
30 mL fine capers
1 Juice and zest of lemon
600-700 g beef strips (inside round)
Au goût To taste salt, and crushed (or ground) chili pepper
Sautéed beef strips, coriander and caper salsa verde, broiled sweet potatoes
4
Main course
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME
Ingredients
-
2
larges sweet potato
-
50 mL
olive oil
-
1/2 bunch
coriander (leaves and stems)
-
3
garlic cloves, degermed
-
30 mL
fine capers
-
1
Juice and zest of lemon
-
600-700 g
beef strips (inside round)
-
Au goût
To taste salt, and crushed (or ground) chili pepper
Preparation
Peel and halve potatoes. Cut into long, not too thick wedges. Lay wedges flat on a baking sheet. Salt and use about half the olive oil to coat potatoes evenly.
Broil potato wedges in the oven for about 10 minutes on each side until they are nice and golden. What you want is to give your wedges a nice colour (without burning them, but coming close to it). If wedges are not cooked through once broiled, finish baking them at 190 °C (375 °F) for the time it takes. Use a knife to check if they are done: once knife slides easily into the wedges without any resistance, the sweet potato wedges are done. Set aside.
While broiling sweet potatoes, in a food processor add coriander, garlic, capers, lemon zest, lemon juice and about 20 ml of olive oil and puree until relatively smooth. Season to taste and set aside in a large bowl.
Lightly salt beef strips. Pour a drizzle of olive oil into a very large skillet. Heat skillet at very high heat. Place beef strips onto the burning hot skillet, making sure that each meat strip touches the hot surface. Otherwise, the meat could start to boil instead of grilling. Ideally, beef strips should be grilled on a cast-iron cooking sheet or skillet; otherwise they can also be barbecued.
Quickly sauté strips on both sides and place them in the bowl containing the salsa verde. Evenly coat strips with the salsa verde. On a large serving dish, lay sweet potato wedges down flat, topping them with beef and salsa verde to finish.
Evenly coat strips with the salsa verde. On a large serving dish, lay sweet potato wedges down flat, topping them with beef and salsa verde to finish.
Source : Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
