Please note than we have temporarily stopped our activities on the farm.

Grilled Flank Steak with Shallot

These two pieces are excellent marinated and then braised on the BBQ. Once marinated, use indirect heat technique to cook your steaks as described in the Steaks recipe. Here is a recipe for Grilled Flank Steak with Shallot we tested last summer, very tasty!

Ingredients (4 servings)

  • 3 tbsp balsamic vinegar
  • ½ cup olive oil
  • 2 tbsp finely chopped fresh parsley
  • 1 tsp fresh thyme
  • 2 French shallots, chopped
  • 1 clove of minced garlic
  • Black pepper
  • 2 Bavettes or Flank Steaks
  • Butter

Preparation

  1. In a bowl, combine the marinade ingredients . Cut your Bavette in similar size portion for even cooking (about 150 g each). Cover your steaks with the marinade and let sit in the fridge for 4 hours.
  2. Remove the steak from the fridge 30 minutes before cooking, remove from the marinade, drain well and add salt.
  3. In a skillet or on the grill, sear the meat over high heat for 2 minutes on each side and then on indirect heat for 5 to 10 minutes according to your own preference (a rare steak will take approximately 5 minutes of indirect cooking while a medium steak might take 10 minutes).

Sprinkle the steak with a generous dollop of blue cheese butter and shallots:

Ingredients (4 servings)

  • ½ cup unsalted butter at room temperature
  • 2 tbsp finely chopped French shallot
  • ¼ cup crumbled blue cheese
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp chopped fresh chives
  • Salt and pepper

Preparation

  1. In a bowl, mix all ingredients until smooth. You can use as is or refrigerate one hour before use (in this case, use a small melon baler for a nice presentation).