Marinade of beef Flank Steak with Shallots

Marinade of beef Flank Steak with Shallots
  • 2 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 24:35 Total Time


Add all
  • 2 10 oz
    (300 g)

    flank steaks

  • 2 1/2 Tbsp.
    (38 mL)

    beef broth

  • 8 oz
    (235 g)

    french shallot or chopped grey shallot

  • 1/4 cups
    (60 mL)

    red wine

  • 4 Tbsp.
    (60 mL)

    chopped garlic in oil

  • 1/2 tsp.
    (7 ml)

    coarse black pepper

  • 2 tsp.
    (10 ml)

    dried thyme

  • 2

    dried parsley

  • 2 1/4 cups
    (565 mL)

    canola oil


Chop the french shallot (or use the chopped grey shallot).

In a round-bottomed mixing bowl, mix the beef broth,dry red wine, chopped garlic, coarse ground pepper, thyme and parsley.

Add the oil, whisking in small amounts at a time.

Add the chopped French shallot.

Pour the marinade over the beef bavettes and let marinate for 24 hours.

Preheat oven at 375°F (190°C).

In a small pan, sear steaks for 2 to 3 minutes on each side or until browned.

Transfer meat to an ovenproof dish, and continue cooking in oven about 15 minutes (to desired doneness).

Put on a serving dish.

Garnish with a few sprigs of fresh thyme and French shallot.

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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