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Skirt Steak with Red Wine Sauce and Cheese
2019-04-11
https://www.metro.ca/userfiles/image/recipes/bavette-boeuf-vin-rouge-fromager-11026.jpg
PT10M
PT08M
PT24H21M
In a bowl, combine all the ingredients for the marinade.Pour the marinade into a resealable plastic zip bag and add the steak.Seal the bag and marinate in the fridge for 24 hours.Pre-heat the BBQ.Oil the BBQ grill grates.Cook the steak on high for 3 to 4 minutes per side.Once off the grill, add the slices of cheese on the steak and let rest for 3 minutes.Garnish with the shallot, basil, sea salt, and pink peppercorn.Source: Max l'Affamé
2
5
1
5
5
0.82 lb (370 g) Cage Angus beef skirt steak aged 14 days at Metro
For the Marinade
1/2 cup (125 ml) red wine
1 shallot chopped
1 garlic clove chopped
2 tablespoon (30 ml) olive oil
1 tablespoon (15 mg) pesto flavored Dijon mustard
1/2 teaspoon (2,5 ml) Sriracha sauce
1 teaspoon freshly ground pink peppercorn
For the garnish :
2 semi-firm raclette cheese
1/2 shallot cut into strips
1/2 teaspoon (5 ml) pink peppercorn
To taste sea salt
a few basil leaves
Skirt Steak with Red Wine Sauce and Cheese
2
Main course
0:10
Preparation
0:08
COOKING
24:21
TOTAL TIME
Ingredients
-
0.82 lb
(370 g)Cage Angus beef skirt steak aged 14 days at Metro
-
For the Marinade
-
1/2 cup
(125 ml)red wine
-
1
shallot chopped
-
1
garlic clove chopped
-
2 tablespoon
(30 ml)olive oil
-
1 tablespoon
(15 mg)pesto flavored Dijon mustard
-
1/2 teaspoon
(2,5 ml)Sriracha sauce
-
1 teaspoon
freshly ground pink peppercorn
-
For the garnish :
-
2
semi-firm raclette cheese
-
1/2
shallot cut into strips
-
1/2 teaspoon
(5 ml)pink peppercorn
-
To taste sea salt
-
a few basil leaves
Preparation
In a bowl, combine all the ingredients for the marinade.
Pour the marinade into a resealable plastic zip bag and add the steak.
Seal the bag and marinate in the fridge for 24 hours.
Pre-heat the BBQ.
Oil the BBQ grill grates.
Cook the steak on high for 3 to 4 minutes per side.
Once off the grill, add the slices of cheese on the steak and let rest for 3 minutes.
Garnish with the shallot, basil, sea salt, and pink peppercorn.
Source: Max l'Affamé
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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.
