Grilled Quebec Grain-Fed Veal Hanger Steak with Shallots

Type of cut: flanks

Yield: 4 servings

Degree of difficulty: easy

Preparation: 15 minutes

Marinating: 4 hours

Cooking: 10 minutes

Cooking method: BBQ

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Ingredients

  • 4 pieces of Quebec Grain-Fed Veal hanger steak, approximately 120 g (4 oz) each
  • Salt and ground pepper to taste
Marinade
  • 125 ml (1/2 cup) red wine
  • 15 ml (1 tbsp) oil
  • 15 ml (1 tbsp) Montreal steak spice
  • 2 French shallots, chopped

Preparation

  1. In a shallow dish, mix all the marinade ingredients. Place the grain-fed veal hanger steak pieces in the marinade and marinate for 4 hours in the refrigerator.
  2. Preheat barbecue on high.
  3. Sear all sides of the veal.
  4. Finish cooking on upper rack or lower heat of the barbecue.
  5. Ideal cooking is completed when the inner temperature of the meat reaches 64°C (147°F) or when the meat begins to shrink in volume and when juices rise to the surface.
  6. Remove meat from heat, cover lightly with aluminium foil and let sit for a few minutes according to the size of the piece of meat. The heat will spread and the centre of the meat should reach 66°C (150°F).
  7. Serve the grain-fed veal hanger steak pieces with a salad and fries.

Wine pairing

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© Société des alcools du Québec, Montréal, 2007, 2011