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Barbecued beef with dry marinade

Preparation

10 minutes

Cooking

13 minutes

Servings

4

Barbecued beef with dry marinade
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Ingredients

10 ml (2 tsp.) ground fennel seeds
10 ml (2 tsp.) freshly ground black pepper
5 ml (1 tsp.) garlic powder
5 ml (1 tsp.) celery salt
15 ml (1 tbsp.) dry mustard
2 flank steaks, each approximately 300 g (10 1/2 oz.)
30 ml (2 tbsp.) vegetable oil
1 shallot, chopped
180 ml (3/4 cup) beef broth
1 star anise

Directions

  1. Place the first 5 ingredients in a dish.
  2. Mix and then rub all sides of the meat with the mixture.
  3. Refrigerate for 15 minutes.
  4. In a small saucepan over medium heat, sweat the shallot in 5 ml (1 tsp.) of the oil.
  5. Pour in the beef broth and add the star anise. Let simmer for 5 minutes. Set aside.
  6. Preheat barbecue to high.
  7. Brush the remaining oil on the meat and place on the hot barbecue.
  8. Reduce heat to medium.
  9. When you flip the meat over, brush the steaks with the beef broth mixture.
  10. Brush again several times until meat is done, after 8 minutes or as desired.
  11. Slice the steaks in half and serve with seasonal vegetables.

SUGGESTION

If you don’t have a mortar, crush the seeds with the bottom of a heavy saucepan.

Suggested pairing

Red wine
Spain, 750 ml
Regular price: $35.50
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