Red wine marinated beef flank steak

• 1 kg (2 lb) beef flank steak, most uniform thickness possible
• Fleur de sel (for serving)
• Salt and freshly ground pepper

• 1 cup (250 ml) good red wine (like a merlot you’d like to drink)
• 2 tbsp (30 ml) olive oil
• ⅓ cup (80 ml) soy sauce
• 1 tbsp (15 ml) honey
• 1 tsp (5 ml) dried oregano
• 2 green onions, sliced (reserve a few slices for serving)
• 1 tsp (5 ml) herbes salées du Bas-du-Fleuve
• 2 large garlic cloves, finely chopped
• Juice of ½ lime

Marinade

• In a large bowl, whisk together the marinade ingredients. Set aside.

Flank steak

• Place the flank steak in a large airtight container.
• Pour half the marinade over the meat, close the container and shake well. Refrigerate the meat and the remaining marinade for 3 hours.
• Preheat the barbecue to maximum power, then reduce to medium. Oil the grill.
• Place the flank steak on the barbecue grill and cook for 2 to 3 minutes. Give the meat a 45-degree rotation and continue cooking for 2 to 3 minutes to obtain a crosshatch pattern. Baste the meat with the reserved marinade.
• Flip the meat and cook for 2 to 3 minutes. Give it a 45-degree rotation and continue cooking for 2 to 3 minutes. Baste generously with marinade. (Depending on the thickness of the meat, it should be medium-rare. If needed, cook a few more minutes to reach desired doneness.)
• Transfer the meat to a plate and cover with aluminum foil. Let rest for 5 minutes.
• Slice the meat against the grain, garnish with green onions and sprinkle with fleur de sel before serving.