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Flap Steak, Orange-Teriyaki Marinade https://www.metro.ca/userfiles/image/recipes/bavette-bœuf-grilrouge-marinade-teriyaki-orange-5025.jpg PT10M PT10M PT50M
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.
4
1 1/2-2 lb (700-900 g) beef flap steak 2 sprigs of fresh rosemary
Flap Steak, Orange-Teriyaki Marinade

Flap Steak, Orange-Teriyaki Marinade

Rate this recipe
8 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:10
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • teriyaki sauce

  • 1/2 cup
    (125 mL)
    onion, thinly sliced
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    375 g SMUCKER'S JAM 500 ml or SELECTION LIQUID HONEY 250 g SELECTED VARIETIES

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  • 1/3 cup
    (80 mL)
    orange juice
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  • 1 Tbsp.
    (15 mL)
    toasted sesame oil
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  • 2
    garlic cloves, crushed

  • ground black pepper
  • 1 1/2-2 lb
    (700-900 g)
    beef flap steak
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    $6.99 /lb

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    $8.99 /lb

    CUT FROM CANADA AAA GRADES 19.82/kg

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    PLATINUM GRILL ANGUS INSIDE ROUND LONDON BROIL, ALOUETTES, PINWHEELS OR STUFFED CUTLETS

    $8.99 /lb

    CUT FROM CANADA AAA GRADES 19.82/kg

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    $8.99 /lb

    CUT FROM CANADA AAA GRADES 19.82/kg

    PLATINUM GRILL ANGUS INSIDE ROUND LONDON BROIL, ALOUETTES, PINWHEELS OR STUFFED CUTLETS

    PLATINUM GRILL ANGUS INSIDE ROUND LONDON BROIL, ALOUETTES, PINWHEELS OR STUFFED CUTLETS

    $8.99 /lb

    CUT FROM CANADA AAA GRADES 19.82/kg

    PLATINUM GRILL ANGUS INSIDE ROUND BEEF BOURGUIGNON, STRIPS FOR STIR FRY OR ROULADEN

    PLATINUM GRILL ANGUS INSIDE ROUND BEEF BOURGUIGNON, STRIPS FOR STIR FRY OR ROULADEN

    $8.99 /lb

    CUT FROM CANADA AAA GRADES 19.82/kg

    PLATINUM GRILL ANGUS INSIDE ROUND LONDON BROIL, ALOUETTES, PINWHEELS OR STUFFED CUTLETS

    PLATINUM GRILL ANGUS INSIDE ROUND LONDON BROIL, ALOUETTES, PINWHEELS OR STUFFED CUTLETS

    $8.99 /lb

    CUT FROM CANADA AAA GRADES 19.82/kg

    PLATINUM GRILL ANGUS INSIDE ROUND BEEF BOURGUIGNON, STRIPS FOR STIR FRY OR ROULADEN

    PLATINUM GRILL ANGUS INSIDE ROUND BEEF BOURGUIGNON, STRIPS FOR STIR FRY OR ROULADEN

    $8.99 /lb

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  • 2
    sprigs of fresh rosemary
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Imprimer ma sélection

Preparation

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

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