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

Flank steak with red wine, peppercorn and cumin

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

Ingredients

  • 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

Preparation

  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