
A classic French bistro dish: "Bavette à l'échalote".
??? | flank steak | ??? | |
??? | olive oil | ??? | |
??? | shallots, finely chopped | ??? | |
??? | herbes de Provence | ??? | |
??? | red wine | ??? | |
??? | ground pepper to taste [optional] | ??? | |
??? | aluminum foil | ??? | |
??? | butter, unsalted | ??? | |
??? | salt [optional] | ??? |
The steak must be marinated at least 12 hours before cooking.
Grill outdoor or in the oven
per 1 serving (80 g)
Amount % Daily Value |
Calories 240 |
Fat 15 g 23 % |
Saturated
4.7 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 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | 3 |
Fats | 1 ½ |
This took WAY longer to cook that indicated in the recipe. It tasted fine, but was not worth the time and effort.
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.