Grilled Striploin

Hiver 2003
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food and drink

BY: Executive Chef Brad Long, Air Canada Centre

Chef Brad Long seasons his steaks with salt and freshly ground pepper and a secret spice mix that includes cracked white and black pepper, cardamom, garlic and a few classified things. He recommends that to add more flavour to the grilling process, you marinate the steaks with some freshly chopped garlic and a bit of fresh herbs (thyme, rosemary, sage, marjoram, even parsley - whatever you have) rather than using a “barbecue” sauce that will stomp on the other flavours on the plate.

Four 10 oz (300 g) New York sirloin steaks
2 tsp (10 mL) chopped garlic
2 tsp (10 mL) chopped fresh thyme
1 tsp (5 mL) Spanish paprika
Kosher salt
Freshly ground pepper
Vegetable oil for the grill

1. Trim steaks. Season with garlic, thyme, paprika, salt and pepper.

2. Preheat grill to high. Place oil on some aluminum foil or rolled paper towel and oil grill. Grill steaks 4 to 5 minutes per side depending on thickness for medium rare.

Serves 4

What to Serve

LCBO#:296244
$10.95