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Rib Eye Steak in a Polenta Crust with Grilled Peppers Salsa https://www.metro.ca/userfiles/image/recipes/steak-faux-filet-polenta-salsa-poivrons-grilles-6835.jpg PT10M PT10M PT20M
Preheat oven to 180°C (350°F).Put the flour on a plate, the egg in a bowl and the cornmeal and herbs on another plate. Season all three.Coat the steaks in flour, then in the egg mixture, and finally, in the cornmeal to create a crust. Set aside.In a frying pan, heat the oil and brown the steaks. Continue cooking in the oven for 7 to 8 minutes.In the meantime, mix salsa ingredients. Serve the salsa warm with the pork.
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1/4 cup (60 mL) flour 1 eggs, beaten 1 cup (250 mL) cornmeal 2 Tbsp. (30 mL) fresh parsley, chopped 1 Tbsp. (15 mL) fresh chives, chopped 4x1/3 lb (4x150 g) Quebec pork rib steaks 3 Tbsp. (45 mL) canola oil
Rib Eye Steak in a Polenta Crust with Grilled Peppers Salsa

Rib Eye Steak in a Polenta Crust with Grilled Peppers Salsa

Rate this recipe
2 Votes
4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    flour
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  • 1
    eggs, beaten
  • 1 cup
    (250 mL)
    cornmeal
  • 2 Tbsp.
    (30 mL)
    fresh parsley, chopped
  • 1 Tbsp.
    (15 mL)
    fresh chives, chopped
  • 4x1/3 lb
    (4x150 g)
    Quebec pork rib steaks
  • 3 Tbsp.
    (45 mL)
    canola oil
  • salsa:

  • 1/2 cup
    (125 mL)
    store-bought grilled red or yellow pepper, drained and chopped
  • 1
    clove of garlic, chopped
  • 1/2 Tbsp.
    (22 mL)
    balsamic vinegar
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  • salt and freshly ground pepper to taste
  • 2 Tbsp.
    (30 mL)
    capers, drained
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  • 2 Tbsp.
    (30 mL)
    fresh basil, chopped
Imprimer ma sélection

Preparation

Preheat oven to 180°C (350°F).

Put the flour on a plate, the egg in a bowl and the cornmeal and herbs on another plate. Season all three.

Coat the steaks in flour, then in the egg mixture, and finally, in the cornmeal to create a crust. Set aside.

In a frying pan, heat the oil and brown the steaks. Continue cooking in the oven for 7 to 8 minutes.

In the meantime, mix salsa ingredients. Serve the salsa warm with the pork.

Source : Féd. des producteurs de porcs du Québec

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.

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