French-Style Flank Steak

44 Reviews
68% would make this recipe again

A classic French bistro dish: "Bavette à l'échalote".

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Marinade : 12 h Preparation : 10 min Cooking : 15 min Standing : 5 min
240 calories/serving

Ingredients

200 g flank steak
1 1/2 tbsp olive oil 23 mL
1/2 shallots, finely chopped 20 g
2 tsp herbes de Provence 2 g
3 tbsp red wine 45 mL
ground pepper to taste [optional]
aluminum foil
1 tsp butter, unsalted 5 g
1 pinch salt [optional] 0.2 g

Before you start

The steak must be marinated at least 12 hours before cooking.

Method

Marinate

  1. Using a knife, make cross-hatch incisions in the steak then place it into a dish. Add the oil, shallot, herbs, and half of the wine. Season with pepper to taste. Let stand in the refrigerator at least 12 h (up to 24 h).

Grill outdoor or in the oven

  1. Preheat the oven to 195°C/375°F or an outdoor grill to 'medium'.
  2. Take the steak out of the marinade. Drain the steak and pat it dry. Set the marinade aside. Put the steak on the rack of a broiler pan, or, alternatively, put the steak on a grill rack.
  3. Cook in the middle of the oven or on a medium hot grill. The exact cooking time depends on the steak's thickness and on how you prefer it cooked. For a steak of 300 to 450 g, calculate 10-12 min for rare, 15-17 min for medium-rare. For a steak of 500-600 g, calculate about 15 min for rare, 18-20 for medium-rare. It is important not to overcook the flank steak since it will become tough if overcooked.
  4. Transfer the steak to a cutting board, cover it loosely with aluminum foil, then let the meat stand for 5 minutes in order to reabsorb the meat juices.
  5. Meanwhile, heat the reserved marinade in a small pan together with any remaining cooking juices. Pour in the rest of the wine and cook 1 min over high heat. Add the butter, and stir until it has melted, about 1 min.
  6. Cut the steak into serving size portions, add salt to taste, pour the sauce over the steak, then serve.

Nutrition Facts Table

per 1 serving (80 g)

Amount

% Daily Value

Calories

240

Fat

15 g

23 %

Saturated 4.7 g
+ Trans 0.3 g

25 %

Cholesterol

50 mg

Sodium

40 mg

2 %

Carbohydrate

2 g

1 %

Fibre

1 g

2 %

Sugars

0 g

Net Carbs

1 g

Protein

23 g

Vitamin A

3 %

Vitamin C

2 %

Calcium

2 %

Iron

17 %

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Niacin, Selenium, Vitamin B12, Zinc
Good source of  :
Iron
Source of  :
Magnesium, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D, Vitamin E, Vitamin K
Low  :
Sodium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 3
Fats 1 ½

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Reviews

44 Reviews (41 with rating only) 68% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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alex.sarakbi
january 22, 2023

Useful 0
may 17, 2013

It tasted okay, I guess it's the cut, more that anything that I really didn't like. I don't have a barbeque so I made it in the oven. Maybe I didn't cook it exactly right, but I didn't like it. My family said they did, but I'm sure they're being polite.

Useful 0
october 19, 2011

This took WAY longer to cook that indicated in the recipe. It tasted fine, but was not worth the time and effort.

Useful 0

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