Beef flank brochettes satay style

• 1 kg beef flank steaks, sliced in large strips
• 1/4 cup olive oil
• 1 cup Dijon mustard
• 3 green onions, sliced
• 2 teaspoons herbes salées du Bas-du-Fleuve
• 1 cup Blonde de Chambly beer ( 1/2 for the marinade and 1/2 for the grilling! )
• Ground pepper
• Wood skewers, soaked in water for 20 minutes

• In a big air tight container, prepare the marinade by adding the mustard, oil, herbes salées, 1/2 cup of beer and the green onions. Add ground pepper and mix well. Keep the rest of the beer and about 1/3 cup of the marinade aside for the bbq session!
• Add the sliced beef flank in the tupperware and close the container. Shaky shaky like a crazy! Throw in fridge for 24 hours. Shake from times to times.
• Thread the beef onto the skewers in a zig-zag pattern so that they hold correctly and do not fall during cooking.
• On a bbq at high heat, grill the meat for about 4 minutes on each side or until desired cooking. Personally, I prefer it medium raw.

***VERY IMPORTANT*** Don’t forget to brush the meat with the remaining marinade and  splash them with beer during cooking! The more, the better! This will add the final punch!!!