Barbecued Beef Flank Steak “Parisienne”

This easy open-face beef sandwich recipe is a variation of the French classic baguette à l’échalottes.

RatingDifficultyBeginner

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Yields8 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

 1 cup (250 mL) red wine
 1 shallot, minced
 2 garlic cloves, crushed
 1 sprig of fresh thyme (or ½ tsp/2 mL dried)
 1 bay leaf
 Salt and fresh ground pepper to taste
 1 ½ lb (750 mL) Flank Marinating Steak
 2 French baguettes (14 inches/35 cm long), cut in half lengthwise
 ½ cup (125 mL) Dijon mustard
 4 oz (115 g) Brie cheese, thinly sliced
 ¼ cup (50 mL) broken walnut pieces, optional

1

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.

2

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.

3

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.

Ingredients

 1 cup (250 mL) red wine
 1 shallot, minced
 2 garlic cloves, crushed
 1 sprig of fresh thyme (or ½ tsp/2 mL dried)
 1 bay leaf
 Salt and fresh ground pepper to taste
 1 ½ lb (750 mL) Flank Marinating Steak
 2 French baguettes (14 inches/35 cm long), cut in half lengthwise
 ½ cup (125 mL) Dijon mustard
 4 oz (115 g) Brie cheese, thinly sliced
 ¼ cup (50 mL) broken walnut pieces, optional

Directions

1

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.

2

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.

3

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.

Barbecued Beef Flank Steak “Parisienne”
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