2 tbsp (30 mL) EACH finely chopped fresh rosemary, olive oil and Dijon mustard 1½ tsp (7 mL) EACH salt and fresh ground pepper 1½ lb (750 g) Beef Strip Loin Grilling Steak, ½ inch (1 cm) thick (about 4 small steaks) 3 oz (90 g) Brie cheese, cut into small pieces 2 tbsp (30 mL) chopped toasted pecans 1 tbsp (15 mL) apricot jam 2 tbsp (30 mL) chopped fresh parsley

1. Combine rosemary, oil, mustard, salt and pepper in a small bowl. Pat steaks dry with paper towel; rub steaks all over with rosemary mixture. Set aside. 2. Gently combine cheese, pecans and jam in a small bowl; set aside. 3. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ½ inch (1 cm) thick steaks, turning twice or more and topping with cheese mixture for the last 2 minutes, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. 4. Transfer steaks to a warm platter or serving plates and let rest for 5 minutes. Sprinkle with parsley before serving.

Rosemary Grilled Steak with Brie and Pecans

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Strip Loin Grilling Steak