I’ve always had a weakness for grilled flank steak on the BBQ. Every time I went to my butcher, there was this same red wine marinade in the meat counter, already prepared, ready to go. One day I thought: sweet jesus, why don’t I make it myself my way? God knows I love making my own versions. I tested, I adjusted, I added herbes sal\u00e9es from the Lower St. Lawrence for the Quebec touch, a bit of honey for caramelization, lime for acidity, and voil\u00e0. The homemade version that beats the original hands down. It became THE summer recipe at our place, the one I make when family drops by and we want to eat outside. When I serve it to my kids, their first sentence is always the same: “Wow dad, you’re the best cook in the whole world.” I’m not even exaggerating.<\/p>\n
If you remember one thing from this recipe, remember this: flank steak, you HAVE to cook it with a thermometer. Not by guess, not by sight, not by touch. A meat thermometer. Flank steak is naturally uneven in thickness, so one area will cook faster than the other, and without a thermometer, you’ll either undercook it too rare, or turn it into shoe leather. I cook it medium-well (never pink, it’s not the right cut for that), I aim for about 65\u00b0C at the core, and I let it rest 5 minutes under foil. It’s during this rest that the juices redistribute and the magic happens. The other non-negotiable rule: I always separate my marinade in two. Half to marinate the raw meat, half (untouched) to baste during cooking. Never, ever, marinade that has touched raw meat on meat that’s cooking.<\/p>\n
If you’re looking for entertaining recipes that look complicated but ask for 15 minutes of actual prep, you just found it. It’s exactly the kind of Saturday night recipe that turns heads when you bring the plate out of the house. The flank steak sliced thin against the grain, sprinkled with fleur de sel, with roasted baby potatoes and a nice potato salad on the side. It’s my go-to recipe for friends during the beautiful season, and it’s part of my impressive recipes that never fail to wow. You prepare the marinade in the morning, you forget the meat in the fridge for 3 hours, you light the BBQ at the right time, and you spend the evening on the patio drinking the rest of your bottle of merlot.<\/p>\n","protected":false},"excerpt":{"rendered":"
Red wine marinated beef flank steak with herbes sal\u00e9es and lime, grilled on the BBQ. The summer classic that impresses every time with friends.<\/p>\n","protected":false},"featured_media":60058,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"red wine marinated beef flank steak","_yoast_wpseo_title":"Red Wine Flank Steak Recipe","_yoast_wpseo_metadesc":"This flank steak recipe marinated in red wine and herbes salees is a summer classic that impresses every time.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Red wine marinated beef flank steak","_yoast_wpseo_opengraph-description":"Red wine marinated beef flank steak with herbes sal\u00e9es and lime, grilled on the BBQ. The summer classic that impresses every time with friends.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[197,171,167],"sponsorship":[],"class_list":["post-60060","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-bbq-en","recipe_category-meat","recipe_category-main-dishes"],"acf":[],"yoast_head":"\n