Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

    For all the information on the ongoing negotiation and which stores are open today, please visit this page

For our business customers, please visit this page

   Technical issue: All features of the Inspire program are temporarily unavailable. 

The Charter of the French language and its regulations govern the consultation of English language content.

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

Santa Fe rib-eye steak (on the barbecue)

Preparation 15 min
Cooking time 12 min
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