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.
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.
© Société des alcools du Québec, 2007
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