Grilled Flank Steak
| Preparation: | 1 h 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 1 h 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Recipe ingredients
- 2 lb. (1 kg) flank steak, butterfly cut
- 1 clove garlic, crushed
- 4 shallots, minced
- 1/2 cup (125 mL) white wine or cider
- 1/2 cup (125 mL) soya sauce
- 1/3 cup (80 mL) tomato paste
- 8 slices cheese (optional)
- 8 peach halves
Preparation
Pound flank steak until ½ cm (1/4") thick.
Spread garlic and shallots on meat.
Roll flank steak lengthways.
Cut roll in 8 slices and thread on 4 brochettes (2 slices per brochette).
Stick the brochette through the diameter.
Put brochettes in a shallow glass dish.
In a bowl, mix wine or cider, soya sauce and tomato paste until smooth; pour mixture over meat.
Turn brochettes and marinate 2 hours at room temperature.
Drain brochettes and save marinade.
Put brochettes 10 cm (4") from white-hot coals and grill 5 minutes per side, brushing meat a few times with marinade.
Dip slices of cheese in marinade and lay on the meat.
Grill until cheese melts.
Dip peach halves in marinade and grill 2 to 3 minutes per side.
Serve with the rolls.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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