French-Style Flank Steak

44 Reviews
68% would make this recipe again

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

This recipe is incompatible with your food profile

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 %

DIABETES Exchange

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

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

44 Reviews (41 with rating only) 68% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

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

View All Reviews
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

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.