Grilled strip loin steaks with apple cider marinade

Preparation :3h20 min Cooking :8 min
Difficulty :easy
Servings :4

Another great collaboration with Lone Tree, the Vancouver cider company . This time, I used cider to create a tasty marinade in order to enhance the flavour of these crazy grilled strip loin steaks !


  • 1 kg beef strip loin steak, very thick
  • 1/4 cup olive oil
  • 1/4 cup apple cider
  • 1/3 cup reduced-sodium soy sauce
  • The juice of 2 large limes
  • 3 large garlic cloves, finely chopped
  • 1 tablespoon chopped fresh chives + a little to serve
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • Salt and pepper from the mill


  • In a large bowl, pour the ingredients for the marinade and season with salt and pepper. Mix.
  • Place the beef in a large airtight dish and pour 3/4 of the marinade over it. Close the dish, mix well and reserve in the fridge for 3 hours. Reserve the rest of the marinade in the fridge.
  • Preheat the BBQ at maximum intensity. Oil the grids.
  • Drain the steaks and place on the hot grills. Cook for 2 minutes and turn 45 degrees. Continue cooking for 2 minutes. Flip the meat over and drizzle with the rest of the fresh marinade. Continue cooking to the desired temperature. (CAUTION, depending on the thickness of your steaks and the degree of doneness you want, your steaks may already be ready.There is no magic here! Check with a meat thermometer, you bloody fool.)
  • Remove the meat at 120 F for rare cooking, place on a plate and cover tightly with aluminum foil. Let stand for 5 minutes before slicing. Garnish with chives and serve!

HINT: Buy a piece of meat that is very thick. Go to your butcher shop! This way, it will be easier to obtain a beautiful marking and especially not to exceed the desired cooking. Remember, a meat thermometer costs about $ 5 at the grocery store and will be your best friend to cook perfect steaks!


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Our wine stewards suggest


Dirk Niepoort is one of the most inspiring wine producer of Portugal! He brings up front local varieties that has hints of syrah with it's black olives and pepper aromas. Miam!


This rye beer, brewed with black and green pepper, offers notes of sweet butterscotch and powerful aromas of pepper. Is there anything better to go with meat, cider and BBQ ?

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