Biftecks de faux-filet Santa Fe
Santa Fe Rib-Eye Steaks
[addthis tool="addthis_inline_share_toolbox"]
    [wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
    10minutes
    [wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
    15minutes
    servings
    4
    [wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
    Main course
    [wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
    10minutes
    [wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
    15minutes
    servings
    4
    [wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
    Main course
    Biftecks de faux-filet Santa Fe
    Santa Fe Rib-Eye Steaks
    [addthis tool="addthis_inline_share_toolbox"]
      [wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
      10minutes
      [wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
      15minutes
      servings
      4
      [wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
      Main course
      [wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
      10minutes
      [wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
      15minutes
      servings
      4
      [wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
      Main course
      [wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
      • 4 beef rib-eye steaks , 2 cm (3/4 inch) thick
      • To taste, Tabasco sauce , chipotle or original
      • 1 jalapeño pepper , finely chopped
      • 30 ml chili powder (2 t bsp.)
      • 1 onion(s) , finely chopped
      • 1 tin (213 mL) tomato sauce (7,5 oz)
      • 60 ml canola oil (1/4 cup)
      • 1 avocado sliced (sprinkled with lime juice)
      • 250 ml coriander leaves (1 cup)
      • To taste, lime(s) wedges
      • 4 beef rib-eye steaks , 2 cm (3/4 inch) thick
      • To taste, Tabasco sauce , chipotle or original
      • 1 jalapeño pepper , finely chopped
      • 30 ml chili powder (2 t bsp.)
      • 1 onion(s) , finely chopped
      • 1 tin (213 mL) tomato sauce (7,5 oz)
      • 60 ml canola oil (1/4 cup)
      • 1 avocado sliced (sprinkled with lime juice)
      • 250 ml coriander leaves (1 cup)
      • To taste, lime(s) wedges
      [wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
      1. Blend oil, tomato sauce, onion, chili powder, jalapeño pepper and Tabasco sauce in a shallow dish.
      2. Add steaks and coat well with marinade. Cover dish with plastic wrap and marinate steaks in the fridge for 1 hour.
      3. Turn meat over once during this time.
      4. Preheat barbecue to medium-high.
      5. Drain steaks and place on oiled barbecue rack. Cook 6 to 7 minutes per side, or until desired doneness.
      6. Garnish each steak with avocado slices, coriander leaves and lime wedges, and serve with grilled corn on the cob and sour cream.

      Variation: Replace rib-eye steaks by chicken breasts