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Flank steak with shallots
Flank steak with shallots

Flank steak with shallots

Preparation 10 minutes
Cooking time 10 to 12 minutes
Servings 4


  • 675 to 700 g (22 to 23 oz) flank steak, divided into 4 equal portions
  • 125 ml (1/2 cup) red wine
  • 2 garlic cloves, minced
  • Salt and ground black pepper
  • 45 ml (3 tbsp) butter
  • 15 ml (1 tbsp) oil
  • 15 ml (1 tbsp) Dijon mustard
  • 180 ml (3/4 cup) French shallots, minced
  • 60 ml (1/4 cup) parsley, chopped


  1. In a dish, marinate the flank steak in red wine. Add the garlic and season with salt and pepper.
  2. Cover and refrigerate for one hour.
  3. Heat the butter and oil in a large skillet.
  4. Drain the meat and brush it with mustard.
  5. Brown meat for 2 to 3 minutes on each side.
  6. Set aside, keeping it hot.
  7. Remove the fat from the skillet.
  8. Add a knob of butter. Sweat the shallots without browning them.
  9. Add the marinade and simmer for a few minutes to reduce it.
  10. Place the meat on each of four plates, top with the marinade sauce and garnish with parsley.
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