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Red Ale Marinated Steak with Le Trois-Pistoles Cheese


  • 250 ml (1 cup) red ale
  • 5 ml (1 tsp.) steak spice
  • 2 garlic cloves, chopped
  • 60 ml (¼ cup) canola oil
  • 45 ml (3 tbsp.) tomato paste
  • 4 beefsteaks, your choice (e.g.: strip loin, sirloin, inside round)
  • 125 g (4½ oz.) Le Trois-Pistoles cheese, sliced
  • 15 ml (1 tbsp.) fresh basil, chopped
  • 30 ml (2 tbsp.) fresh parsley, chopped


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  • In a bowl, combine the beer with the spice, garlic, oil and tomato paste.
  • Stir using a whisk to obtain a smooth marinade.
  • Add the steaks, coat them well and let marinate in the fridge for at least 1 hour, or up to 8 hours.
  • Preheat the barbecue to medium-high heat.
  • Remove the steaks from the marinade and cook on the grill for 2 to 3 minutes on one side.
  • Turn them over and place a slice of cheese on each steak.
  • Continue cooking for up to 2 minutes, according to the thickness of the steaks and the desired doneness.
  • Combine the basil and parsley, then sprinkle the mix on the cheese-covered steaks.
  • Serve with vegetables en papillote.



  • The grilled steaks will keep in the fridge for 3 to 4 days.

You can use these cheeses for this recipe



Aromatic and robust

These full-bodied wines have an intense colouring and a powerful, complex bouquet of fruit, spice, and sometimes woody aromas. They present a hearty tannic structure and a velvety sensation in the mouth.

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