Flap Steak, Orange-Teriyaki Marinade

Flap Steak, Orange-Teriyaki Marinade
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:50 Total Time


Add all
  • teriyaki sauce

  • 1/2 cup
    (125 mL)

    onion, thinly sliced

  • 1/3 cup
    (80 mL)


  • 1/3 cup
    (80 mL)

    orange juice

  • 1 Tbsp.
    (15 mL)

    toasted sesame oil

  • 2

    garlic cloves, crushed

  • ground black pepper

  • 1 1/2-2 lb
    (700-900 g)

    beef flap steak

  • 2

    sprigs of fresh rosemary


In a bowl, combine all the marinade ingredients except for the meat and rosemary.

Set aside 3/4 cup (180 mL) of the marinade. Make shallow incisions in a grid pattern on the meat and marinate for 30 minutes.

Place the rosemary sprigs on each side of the meat and grill on the barbecue, or sear in a frying pan over medium-high heat, while basting the meat with the reserved marinade.

Cook to the desired degree of doneness.

Flap steak should not be cooked beyond medium-rare if you want the meat to stay tender.

Wrap the meat in aluminium foil and set aside for 5 minutes.

Slice the steak thinly against the grain of the meat.

Drizzle over some of the warmed reserved marinade.

Source: Chef Ian Perreault

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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