Red wine & maple flank steak
Ingredients
- 375 mL (1 1/2 cups) CANTON™ Red Wine Broth
- 10 mL (2 tsp) tomato paste
- 60 mL (1/4 cup) maple syrup
- 15 mL (1 Tbsp) brown sugar
- 10 mL (2 tsp) grainy mustard
- 2 garlic cloves, chopped
- 5 mL (1 tsp) ground or dried coriander
- 2.5 mL (1/2 tsp) black peppercorns, crushed
- 125 mL (1/2 cup) 15% cooking cream (sauce)
- 600 g (1 1/3 lbs) beef flank steak
Preparation
Marinade and meat
- In a bowl, combine marinade ingredients and reserve.
- Place beef flank on a cutting board and lightly score in a diamond pattern.
- Cut beef flank into 4 identical steaks and transfer to a deep dish.
- Pour marinade over steaks, cover with plastic wrap and chill 4 to 24 hours to marinate.
- Preheat barbecue grill on medium-high.
- Drain and pat dry steaks, reserving marinade.
- Oil hot grill rack and grill steaks 4 to 5 minutes per side for rare.
- Transfer steaks to a cutting board and cover loosely with aluminum foil.
- Let rest 5 minutes.
Sauce (suggested side)
- Strain marinade and pour into a pot.
- Bring to a boil, then simmer 5 minutes.
- Add cream.
- Continue cooking until desired consistency.
