La demande doit comporter entre 2 et 50 caractères
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Circulaire actuelle Quality Foods - Valable à partir du 14.11 au 20.11

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Circulaire Quality Foods 14.11.2022-20.11.2022
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Les produits de cette circulaire

TOP SIRLOIN STEAK WITH FER AVOCADO CHIMICHURRI 20 min Fine Angus steaks seared, plated and topped with a zesty, bright green chimichurri sauce, rich with avocado Serve the steaks, if desired, with boiled fingerling potatoes, charred bell peppers and steamed broccoli. Ingredients Method 1 cup packed Italian (flat-leaf) parsley 1. To make chimichurri, place parsley, cilantro, garlic, vinegar, 1/2 tsp salt, 1/2 cup packed cilantro leaves pepper flakes and black pepper in a food processor and pulse until finely 2 large garlic cloves, peeled and sliced chopped (see Options). Pour in the 1/2 cup olive oil and pulse to combine. 2 tbsp red wine vinegar or cider vinegar Add a bit more oil if you find the chimichurri too thick. Transfer chimichurri to 1/2 tsp salt, plus some to taste 1/4 tsp red pepper flakes, or to taste 1/2 tsp dried oregano Freshly ground black pepper, to taste 1/2 cup + 4 tsp olive oil, plus more if needed 1ripe, medium to large avocado peeled, pitted and cut into small cubes 4 (170 to 225 gram) top sirloin steaks Salt and freshly ground black pepper, to taste doneness, allowing about 3 minutes per side for rare, and 3 to 4 for medium a medium bowl, mix in the avocado, cover and refrigerate until needed. It will keep for many hours in the refrigerator. 2. When ready to cook the steaks, take the avocado chimichurri out of the refrigerator. Pat steaks dry with paper towel; season with salt and pepper. Place oil in a very large, heavy skillet set over medium-high heat (see Options). When the oil is hot, add steaks to the skillet and pan-sear to the desired rare. Plate the steaks, generously top with the avocado chimichurri, and serve. Options: If you don't have à food processor, you can finely chop the garlic, parsley and cilantro on a board. Set them in à bowl and finish the chimichurri by mixing in the vinegar, salt, pepper flakes, oregano, pepper, oil and avocado. Instead of searing the steaks in a skillet, brush each one with 1 tsp oil and grill them, over medium-high heat, on a barbecue or indoor grill, to the desired doneness.

Derniéres circulaires

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TOP SIRLOIN STEAK WITH FER AVOCADO CHIMICHURRI 20 min Fine Angus steaks seared, plated and topped with a zesty, bright green chimichurri sauce, rich with avocado Serve the steaks, if desired, with boiled fingerling potatoes, charred bell peppers and steamed broccoli. Ingredients Method 1 cup packed Italian (flat-leaf) parsley 1. To make chimichurri, place parsley, cilantro, garlic, vinegar, 1/2 tsp salt, 1/2 cup packed cilantro leaves pepper flakes and black pepper in a food processor and pulse until finely 2 large garlic cloves, peeled and sliced chopped (see Options). Pour in the 1/2 cup olive oil and pulse to combine. 2 tbsp red wine vinegar or cider vinegar Add a bit more oil if you find the chimichurri too thick. Transfer chimichurri to 1/2 tsp salt, plus some to taste 1/4 tsp red pepper flakes, or to taste 1/2 tsp dried oregano Freshly ground black pepper, to taste 1/2 cup + 4 tsp olive oil, plus more if needed 1ripe, medium to large avocado peeled, pitted and cut into small cubes 4 (170 to 225 gram) top sirloin steaks Salt and freshly ground black pepper, to taste doneness, allowing about 3 minutes per side for rare, and 3 to 4 for medium a medium bowl, mix in the avocado, cover and refrigerate until needed. It will keep for many hours in the refrigerator. 2. When ready to cook the steaks, take the avocado chimichurri out of the refrigerator. Pat steaks dry with paper towel; season with salt and pepper. Place oil in a very large, heavy skillet set over medium-high heat (see Options). When the oil is hot, add steaks to the skillet and pan-sear to the desired rare. Plate the steaks, generously top with the avocado chimichurri, and serve. Options: If you don't have à food processor, you can finely chop the garlic, parsley and cilantro on a board. Set them in à bowl and finish the chimichurri by mixing in the vinegar, salt, pepper flakes, oregano, pepper, oil and avocado. Instead of searing the steaks in a skillet, brush each one with 1 tsp oil and grill them, over medium-high heat, on a barbecue or indoor grill, to the desired doneness.
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