Entertaining
Happy father’s day

Happy father’s day

Dazzle dads and all those who long for grilled meats! This marinated bavette (flank steak) recipe is about to become the new go-to meal for meat lovers everywhere!

Marinade 101

They don’t just add flavour to your meat, marinades actually make it more tender. You can opt for cooked marinades or dry rubs, it’s really up to you. For this recipe, we use a cooked marinade. It’s as easy as (meat!) pie: Combine a brown ale (a blonde ale would also work) with tamarind, ginger and maple syrup.

After heating the mixture for roughly five minutes, let it cool before pouring it over the meat. Place the marinating meat in the fridge for 4 to 6 hours. Leftover marinade can be cooked again to make a sauce that you can drizzle over the steak before serving. Zero waste!

Beer-marinated flank steak

 Preparation: 15 minutes
Cooking: 12 to 15 minutes
Cost per serving: about $6.00
4 servings

Marinade
250 mL (1 cup) beer (preferably brown)
4 French shallots, thinly sliced
2 cloves garlic, minced
30 mL (2 tbsp) finely chopped tamarind or lemon grass
15 mL (1 tbsp) chopped fresh ginger
30 mL (2 tbsp) soy sauce
30 mL (2 tbsp) maple syrup
30 mL (2 tbsp) brown sugar
Salt and pepper

Grilled meat
600 g (1 1/3 lb) flank steak, cut into 4 equal parts
60 mL (1/4 cup) fresh parsley, chopped

Marinade 1. In a saucepan, mix together all the marinade ingredients. Bring to a boil. 2. Turn down the heat and simmer for 5 minutes. 3. Remove from the heat and set aside to cool. 4. Place the beef in a large dish and top with the marinade. 5. Marinate for 4 to 6 hours in the refrigerator. 6. Grilled meat Heat the barbecue to medium-high, clean and lightly oil the grill. 7. Remove the meat from the marinade. Pat dry with paper towels. 8. Grill the meat for 4 to 5 minutes on each side, or until desired doneness. 9. Meanwhile, simmer the marinade for 5 to 6 minutes and strain. 10. Top the steaks lightly with sauce and sprinkle with the parsley. Pour the rest of the sauce into a sauce boat. Serve.

Chef’s tip

For tender meat, slice against the grain. If you cut your flank steak in the same direction as the muscle fibres, you’ll be left with a piece that is tougher and harder to chew.

What to drink with this flank steak?

Wines with assertive tannins are your best bet. Opt for robust Cabernet Sauvignons, such as Cousino-Macul with notes of blackcurrant, wood and licorice. Or try the ever-popular Ruffino, a Chianti with notes of wood and berries. Australian 19 Crimes is a little less robust but pairs just as nicely with the marinade’s caramelized notes. These three wine-pairing suggestions are ideal for all your grilled-meat recipes!

Cousino-Macul Antiguas Reservas Valle del Maipo

$17.45

Cousino-Macul Antiguas Reservas Valle del Maipo

Red wine750 mlChile
Cousino-Macul Antiguas Reservas Valle del Maipo

Cousino-Macul Antiguas Reservas Valle del Maipo

$17.45

Red wine750 mlChile, Valle CentralSAQ code : 00212993
Ruffino Riserva Ducale Chianti Classico Riserva

$24.95

Ruffino Riserva Ducale Chianti Classico Riserva

Red wine750 mlItaly
Ruffino Riserva Ducale Chianti Classico Riserva

Ruffino Riserva Ducale Chianti Classico Riserva

$24.95

Red wine750 mlItaly, TuscanySAQ code : 00045195
19 Crimes Shiraz/Grenache/Mataro

$18.95

19 Crimes Shiraz/Grenache/Mataro

Red wine750 mlAustralia
19 Crimes Shiraz/Grenache/Mataro

19 Crimes Shiraz/Grenache/Mataro

$18.95

Red wine750 mlAustralia, South Eastern AustraliaSAQ code : 12073995
  • Grape variety(ies):
  • Grenache, 
  • Shiraz, 
  • Mourvèdre

+Discover five tips to a successful barbecue.

Photographe: David De Stefano

Related Posts