Spicy-Marinated Flank Steak

Spicy-Marinated Flank Steak
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 2:30 Total Time

Ingredients

Add all
  • marinade:

  • 1/2 cup
    (125 mL)

    extra-virgin olive oil

  • 1/4 cup
    (60 mL)

    rice vinegar

  • 4

    garlic cloves, skin on, crushed

  • 1 tsp.
    (5 mL)

    cumin

  • 0.500

    bunch of fresh thyme

  • 2 tsp.
    (10 mL)

    coarsely ground black pepper

  • 2

    hot peppers, finely chopped

  • 2

    bay leaves

  • 2 x 1 lb
    (2 x 450 g)

    flank steak

  • Salt and pepper to taste

  • cucumber salad:

  • 2

    cucumbers, cut into large chunks, about 1/2''x 1/2'' (1.5 cm x 1.5 cm)

  • 1

    bunch of mint, diced

  • 1/4

    onion, diced

  • 1/4 cup
    (60 mL)

    olive oil

  • 1

    lemon, juiced

  • Salt and pepper to taste

Preparation

In a salad bowl, combine all the marinade ingredients and set aside.

Make shallow incisions in a grid pattern on the meat and marinate for at least two hours.

In a salad bowl, combine all the salad ingredients; 30 minutes before serving.

Preheat the BBQ to high.

Place the meat on the grill so as to get nice grill markings. Season to taste.

Grill about 5 minutes per side.

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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© Société des alcools du Québec, 2007