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Marinade of beef Flank Steak with Shallots https://www.metro.ca/userfiles/image/recipes/bavette-bœuf-marinee-échalotes-4681.jpg PT20M PT15M PT24H35M
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.
2
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
Marinade of beef Flank Steak with Shallots

Marinade of beef Flank Steak with Shallots

Rate this recipe
7 Votes
  • Gluten-free
  • Lactose-free
2
servings
0:20
Preparation
0:15
COOKING
24:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 10 oz
    (300 g)
    flank steaks
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    PLATINUM GRILL ANGUS INSIDE ROUND BEEF BOURGUIGNON, STRIPS FOR STIR FRY OR ROULADEN

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    $8.99 /lb

    CUT FROM CANADA AAA GRADES 19.82/kg

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    CUT FROM CANADA AAA GRADES 19.82/kg

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

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

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  • 2 1/2 Tbsp.
    (38 mL)
    beef broth
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    SAVE UP TO $6.67 ON 3
    CAMPBELL'S CHUNKY SOUP

    CAMPBELL'S CHUNKY SOUP

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    CAMPBELL'S CHUNKY SOUP

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    IMAGINE SOUP OR BROTH

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    500 ml, 1 L SELECTED VARIETIES

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  • 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
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Imprimer ma sélection

Preparation

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

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