Flank Steaks and Spicy Coriander Sauce

Flank Steaks and Spicy Coriander Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 4 x 10 oz
    (4 x 295-300 g)

    flank steaks marinated

  • sauce:

  • 1/3 cup
    (80 mL)

    extra virgin olive oil

  • 1

    green onion finely chopped

  • 1 1/2 Tbsp.
    (8 mL)

    juice of 1 lime

  • 1/2 tsp.
    (2 mL)

    fresh or prepared horseradish or wasabi, as desired

  • 1/2 tsp.
    (125 mL)

    sesame oil

  • 1


  • 1/4 cup
    (60 mL)

    finely chopped fresh coriander


Preheat the oven to 375°F (190°C).

Drain the marinated steaks.

Preheat a heavy-bottomed frying pan over medium-high heat and sear the steaks without oil for 3 to 4 minutes per side, or until the meat is nicely browned.

On a parchment-lined baking sheet, place the steaks in the oven and cook 11 to 15 minutes for medium-pink meat.

Remove from the oven, place a sheet of aluminum foil over the meat and allow to rest for 5 to 6 minutes before thinly slicing the meat against the grain.


In a bowl, pour the oil and blend in all the ingredients except for the coriander. Mix well; then add the fresh coriander. Correct the seasoning.

Pour over the cooked meat.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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