Recipes
Recipes
Boutique
Restaurant
Subscriptions
Food products
Corporate
Careers
FR
My profile
My recipes
My menu planner
My grocery list
Logout
My RICARDO
Open main navigation
Recipes
Main Dishes
Barley and quinoa
Beef
Breakfast and brunch
Chicken
Duck
Eggs
Fish
Fondue
Game
Goose, guinea fowl and other poultry
Lamb
Legumes
Pasta
Pork
Quiches and savoury pies
Rice
Risotto
Sandwiches
Seafood
Tofu, soy and co.
Turkey
Veal
Vegetarian
Appetizers
Appetizers
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Grilling marinades
Hors d'oeuvres
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Salads
Soups and broths
Sauces, butter and pesto
Savoury breads
Vegetables and gratinees
Desserts
Bars and squares
Brownies
Cakes
Candies, chocolates, sweets and snacks
Cookies
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Cupcakes
Frozen desserts
Fruit
Jam and sweet spreads
Muffins and dessert breads
Pastries
Pies
Pudding and tapioca
Yogurt and cheese
Ingredients
Beef
Cheese
Chicken
Chocolate
Cranberries
Cream
Duck
Eggs
Fish
Fruit
Game meats
Lamb
Legumes
Lobster
Pasta
Pork
Salmon
Shrimp
Tofu
Turkey
Veal
Vegetables
Discover
30-Minute Recipes
Breakfast and brunch
Budget Recipes
Eat local
Flavours of Fall
Healthy
Homemade Recipes
Isabelle's Recipes
Sheet Pan Recipes
Snacks
Spicy Recipes
The Best
Vegan
Vegetarian
Weekday Recipes
World Cuisine
Zero Waste
View All Categories
Read
Watch
Marinated T-Bone Steaks
(5)
Rate this recipe
Preparation
15 min
Cooking
10 min
Marinating
24 h
Servings
4
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free
Categories
Ingredients
Marinade
4 green onions, sliced
8 cloves garlic, peeled
2 jalapeno peppers, sliced
1/4 cup (11 g) cilantro
1/2 cup (125 ml) olive oil
1/4 cup (60 ml) lime juice
2 tsp sugar
2 tsp black peppercorns, crushed
2 tsp coriander seeds, crushed
2 tsp mustard seeds, crushed
Steaks
4 T-bone steaks, approximately 1 inch (2.5 cm) thick
Salt and pepper
Preparation
Marinade
In a blender or food processor, purée the onions, garlic, peppers and cilantro with the oil, lime juice and sugar. In a large dish, combine the purée and the remaining spices.
Steaks
Add the meat and thoroughly coat with the marinade. Cover and refrigerate for 12 to 24 hours.
Preheat the grill, setting the burners to high. Oil the grate.
Grill the steaks for about 5 minutes on each side for rare meat, or until the desired doneness. Let rest for 5 minutes. Serve with the
Mashed Potatoes with Corn
.
Personal Note