Flap Steak with Shallots and Fries
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1 cup (250 ml) red wine
- 2 tbsp (30 ml) olive oil
- 3 sprigs fresh thyme, leaves removed
- 2 garlic cloves, finely chopped
- 1 1/2 lb (675 g) flap steak, cut into 4 steaks
- 2 tbsp butter
- 2/3 cup (80 g) shallots, thinly sliced
- 2/3 cup (150 ml) white wine
- 1 tbsp (15 ml) white wine vinegar
- 1/4 cup (55 g) cold butter, diced
- A few Russet potatoes, washed thoroughly or peeled, cut into sticks
- Peanut, canola or olive oil (not extra-virgin), for frying
- Large salt or fleur de sel
Instructions
- On a work surface, using a sharp knife, make crisscross incisions on one side of each steak.
- In a large bowl, combine the wine, oil, thyme and garlic. Season with salt and pepper. Add the steaks and coat thoroughly with the marinade. Cover and marinate in the refrigerator for 2 to 4 hours.
Featured in the book Ma cuisine week-end Book (French Version)