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Santa Fe rib-eye steak (on the barbecue)
Santa Fe rib-eye steak (on the barbecue)

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Santa Fe rib-eye steak (on the barbecue)

Preparation 15 minutes
Cooking time 10 to 12 minutes
Servings 4



  • 180 ml (3/4 cup) onion, thinly sliced
  • 1/2 jalapeno pepper, seeded and finely chopped
  • 15 ml (1 tbsp) fresh coriander, chopped
  • 60 ml (1/4 cup) vegetable oil
  • 30 ml (2 tbsp) ground Mexican chili
  • 45 ml (3 tbsp) tomato paste
  • Juice of 1 lime
  • 5 ml (1 tsp) garlic powder
  • A few drops of Tabasco sauce

Grilled steaks:

  • 2 rib-eye steaks, about 400 g (13 oz) each
  • 1 avocado, peeled and cut into 1.5 cm (3/4 in.) diced
  • 30 ml (2 tbsp) red onion, thinly sliced
  • 15 ml (1 tbsp) lime juice
  • 30 ml (2 tbsp) olive oil
  • 8 ml (1 1/2 tsp) fresh coriander, chopped
  • Tabasco sauce to taste
  • Fleur de sel
  • Lime wedges (decoration)
  • A few coriander leaves (decoration)


  1. In a bowl, mix together the marinade ingredients. Place the steaks in a dish and top with the marinade.
  2. Coat the meat well.
  3. Cover and refrigerate for about 12 hours.
  4. Preheat the barbecue to 290°C (550°F) or to maximum heat.
  5. Remove the steaks from the marinade.
  6. Cook on the barbecue, covered, for 5 to 6 minutes on each side for rare.
  7. Meanwhile, in a bowl, place the avocado, onion, lime juice, oil, coriander and Tabasco sauce.
  8. Stir and set aside.
  9. Once the steaks are cooked, let rest for about 5 minutes on a cutting board, covered with aluminum foil.
  10. Slice and arrange on serving plates.
  11. Sprinkle the meat with fleur de sel and garnish with avocado mixture.
  12. Decorate with lime wedges and coriander leaves.
  13. Serve with grilled corn on the cob.
Availability in stores