Quantity : 2 servings
Brining : 12 h Preparation : 10 min Cooking : 15 min Standing : 5 min
240 calories/serving
Ingredients
200 g flank steak
Brining : 12 h Preparation : 10 min Cooking : 15 min Standing : 5 min
240 calories/serving
Ingredients
200 g flank steak
1 1/2 tbsp olive oil 23 mL
1/2 shallots, finely chopped 20 g
2 tsp herbes de Provence 1 g
3 tbsp red wine 45 mL
ground pepper to taste [optional]
aluminum foil
1 tsp butter, unsalted 5 g
1 pinch salt [optional] 0.1 g
Before you start
The steak must be marinated at least 12 hours before cooking.
Method
Marinate
Using a knife, make cross-hatch incisions in the steak then place it into a dish. Add the oil, shallot, herbs, and half of the wine. Season with pepper to taste. Let stand in the refrigerator at least 12 h (up to 24 h).
Grill outdoor or in the oven
Preheat the oven to 195°C/375°F or an outdoor grill to 'medium'.
Take the steak out of the marinade. Drain the steak and pat it dry. Set the marinade aside. Put the steak on the rack of a broiler pan, or, alternatively, put the steak on a grill rack.
Cook in the middle of the oven or on a medium hot grill. The exact cooking time depends on the steak's thickness and on how you prefer it cooked. For a steak of 300 to 450 g, calculate 10-12 min for rare, 15-17 min for medium-rare. For a steak of 500-600 g, calculate about 15 min for rare, 18-20 for medium-rare. It is important not to overcook the flank steak since it will become tough if overcooked.
Transfer the steak to a cutting board, cover it loosely with aluminum foil, then let the meat stand for 5 minutes in order to reabsorb the meat juices.
Meanwhile, heat the reserved marinade in a small pan together with any remaining cooking juices. Pour in the rest of the wine and cook 1 min over high heat. Add the butter, and stir until it has melted, about 1 min.
Cut the steak into serving size portions, add salt to taste, pour the sauce over the steak, then serve.
1/2 shallots, finely chopped 20 g
2 tsp herbes de Provence 1 g
3 tbsp red wine 45 mL
ground pepper to taste [optional]
aluminum foil
1 tsp butter, unsalted 5 g
1 pinch salt [optional] 0.1 g
Before you start
The steak must be marinated at least 12 hours before cooking.
Method
Marinate
Using a knife, make cross-hatch incisions in the steak then place it into a dish. Add the oil, shallot, herbs, and half of the wine. Season with pepper to taste. Let stand in the refrigerator at least 12 h (up to 24 h).
Grill outdoor or in the oven
Preheat the oven to 195°C/375°F or an outdoor grill to 'medium'.
Take the steak out of the marinade. Drain the steak and pat it dry. Set the marinade aside. Put the steak on the rack of a broiler pan, or, alternatively, put the steak on a grill rack.
Cook in the middle of the oven or on a medium hot grill. The exact cooking time depends on the steak's thickness and on how you prefer it cooked. For a steak of 300 to 450 g, calculate 10-12 min for rare, 15-17 min for medium-rare. For a steak of 500-600 g, calculate about 15 min for rare, 18-20 for medium-rare. It is important not to overcook the flank steak since it will become tough if overcooked.
Transfer the steak to a cutting board, cover it loosely with aluminum foil, then let the meat stand for 5 minutes in order to reabsorb the meat juices.
Meanwhile, heat the reserved marinade in a small pan together with any remaining cooking juices. Pour in the rest of the wine and cook 1 min over high heat. Add the butter, and stir until it has melted, about 1 min.
Cut the steak into serving size portions, add salt to taste, pour the sauce over the steak, then serve.
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