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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
  • 1/3 cup
    (80 mL)
    honey
  • 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
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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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