Rosemary Grilled Steak with Brie and Pecans (Strip Loin)
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Resource ID
12733
Access
Open
Contributed by
Suzanne Raymond
Notes / Caption
This recipe was adapted for the Gateway program. It was part of Phase #4 recipe development. It features the Strip Loin Grilling Steak.
R00372
Other name for this recipe - (Rosemary Grilled Steak with Brie and Pecans)
This restaurant-inspired steak uses creamy Brie, apricot jam and pecans to balance out the sharp rosemary and Dijon mustard flavours. Serve with a side of steamed green beans or quickly sautéed spinach.