Barbecued Beef Flank Steak “Parisienne”
junio 3, 2015
This easy open-face beef sandwich recipe is a variation of the French classic baguette à l’échalottes.
[timer length=12]12 Minutes[/timer]
- Prep: 20 mins
- Cook: 15 mins
- Productos: 8 Servings
To prepare marinade: Combine red wine, shallot, garlic, thyme, bay leaf, salt and pepper in large resealable freezer bag. Pierce steak numerous times with fork. Add steak to bag; seal tightly and refrigerate for 12 hours.
Remove steak from bag and reserve marinade. Pat steak dry; place on preheated greased grill and sear on both sides. Reduce heat to medium; close lid and cook steak, for about 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Remove steak from heat; let sit for 10 minutes. Meanwhile, bring reserved marinade to a full boil for 1 minute; discard thyme sprig and bay leaf. For optimum tenderness, slice steak as thinly as possible, on a 45-degree angle to the cutting board.
To make sandwiches, cut baguette halves in half and spread with mustard, top with sliced steak and cheese. Grill baguettes just until cheese melts. Sprinkle with walnut pieces, if desired. Serve immediately with heated marinade and grilled tomatoes and pommes frites, if desired.
For a related recipe, try Middle Eastern Beef and Steak Pockets (an alternate sandwich idea with Middle Eastern flavours).
An excellent source of Iron (26% RDI) and Zinc (60% RDI)
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