Barbecued Beef Flank Steak Brochettes

Recipe ingredients

• 2 lb. (1 kg) butterfly cut beef flank steak
• Soya sauce to taste
• 1 red pepper, strips
• 2 scallions
• 1/2 cup (125 mL) white wine or cider
• 1/2 cup (125 mL) soya sauce
• 1/3 cup (80 mL) tomato paste

Preparation

Pound the meat to about 1/2 cm (1/4") thick.
Brush with soya sauce.
Cover with scallions and red pepper strips.
Roll lengthways and cut into 8 slices. Thread on 4 brochettes (2 per brochette) through the side.
Put brochettes in a shallow glass dish.
Mix wine or cider, soya sauce and tomato paste separately until smooth; pour over meat.
Marinate 2 hours at room temperature, turning half-way.
Drain brochettes and reserve marinade. Put brochettes 10 cm (4") from white-hot coals and grill 5 minutes per side, brushing a few times with marinade.

Suggestion

Cooking safely: Cooking on a gas barbecue, just like charcoal, produces a carcinogen, benzopyrene. This product is created from the combustion of fats. To reduce the toxic risks linked to the production of this component, trim as much fat from your meat as possible; limit the number of briquettes (or the heat of the gas barbecue) to avoid cooking over too high heat; oil the grille well; cook about 10 cm (4") from the briquettes or lava stones; do not char.

* 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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