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Flank steak à la bordelaise


20 minutes


60 minutes



Flank steak à la bordelaise
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45 ml (3 tbsp.) canola oil
180 ml (3/4 cup) red wine
15 ml (1 tbsp.) balsamic vinegar
15 ml (1 tbsp.) old-fashioned mustard
1 shallot, chopped
1 garlic clove, chopped
Salt and freshly ground black pepper


4 steaks (sirloin), approx. 150 g (5 oz.) each
250 ml (1 cup) demi-glace sauce, homemade or store-bought


  1. Mix all the marinade ingredients in a shallow dish.
  2. Coat steaks in the marinade.
  3. Leave to marinate in the fridge for at least 30 minutes.
  4. Preheat the BBQ to medium-high.
  5. Remove meat from the marinade and drain any excess. Reserve marinade.
  6. Pour the excess marinade into a saucepan.
  7. Heat over high heat for at least 5 minutes so it boils.
  8. Reduce the liquid by half and add the demi-glace sauce. Season to taste.
  9. Place steaks on hot BBQ grill, turning once.
  10. Salt the meat once the steak has been seared.
  11. Serve the steaks with the sauce from Step 5, along with fries.

Suggested pairing

Red wine
France, 750 ml
Regular price: $32.25
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