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Preparation 20 minutes
Cooking time 10 minutes
Servings 4


  • 625 g (1 1/4 lb) flank or skirt steak


  • 30 ml (2 tbsp) red wine vinegar
  • 60 ml (1/4 cup) red wine
  • 3 garlic cloves, chopped
  • 5 ml (1 tsp) dried oregano


  • 15 ml (1 tbsp) olive oil
  • 1 onion, thinly sliced
  • 1 pinch of hot pepper
  • Salt and ground black pepper
  • 125 ml (1/2 cup) cooked spinach, drained
  • 6 green olives, pitted
  • 4 slices of cooked bacon, fat reserved
  • 180 ml (3/4 cup) shredded mozzarella cheese
  • 60 ml (1/4 cup) grated Parmesan cheese
  • 4 peewee-sized eggs
  • 60 ml (1/4 cup) fresh parsley, chopped
  • Salt and freshly ground pepper


  1. In a sealable plastic bag, place the flank steak with all the marinade ingredients.
  2. Refrigerate 3 hours or more.
  3. Make certain that the barbecue grill is clean. Preheat it to medium-high.
  4. In a skillet, heat the oil over medium heat and brown the onion.
  5. Add the hot pepper and season with salt and pepper.
  6. Meanwhile, drain the marinated beef and pat it dry with paper towels.  
  7. Brush with bacon fat. Season with salt and pepper.
  8. Cook for 3 minutes on one side. Flip the steak.
  9. Spread the onion, the spinach, the olives, the bacon and the cheese in layers over the surface of the meat.  
  10. Close the lid and cook for about 4 minutes for a rare steak, or more depending on how cooked you like your meat.
  11. Set aside for 5 minutes at ambient temperature.
  12. In the meanwhile, in a frying pan, cook the eggs sunny side up.
  13. Slice the beef on a diagonal, against the grain. 
  14. Garnish each serving with an egg and sprinkle with parsley. 
  15. Serve.
Availability in stores