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Flank steak with red wine, peppercorn and cumin
Flank steak with red wine, peppercorn and cumin

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Flank steak with red wine, peppercorn and cumin

Preparation 10 minutes | marinade: 4 to 6 hours
Cooking time 10 to 12 minutes
Servings 4


  • 625 g (1 1/4 lb) flank steak
  • 5 ml (1 tsp) black pepper, cracked
  • 5 ml (1 tsp) cumin seeds, crushed
  • 15 ml (1 tbsp) fresh parsley, chopped
  • Salt
  • 125 ml (1/2 cup) red wine
  • 30 ml (2 tbsp) canola oil
  • 30 ml (2 tbsp) maple syrup
  • 30 ml (2 tbsp) Dijon mustard
  • 1 French shallot, chopped


  1. In a shallow container, mix the red wine with the oil, maple syrup, mustard and shallot.
  2. Place the flank steak in the marinade and marinate for 4 to 6 hours.
  3. Preheat the barbecue to medium-high heat.
  4. On a plate, mix the pepper, cumin, parsley and salt.
  5. Drain any excess liquid from the flank steak and coat with the spices.
  6. Grill the flank steak 5 to 6 minutes on each side or until desired doneness, turning over once.
  7. Serve with baby potatoes and red onions en papillote.
Availability in stores