Flank steak with Carnivor

by Max L'Affamé

Serves: 2


For the marinade

  • 1 Flank steak (350 g)
  • 1 shallot, chopped
  • 1 garlic clove, minced
  • 1 hot pepper, cut into strips
  • 11 tablespoon chopped capers
  • 1 teaspoon red wine vinegar
  • 1 teaspoon old mustard
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 75 ml. CARNIVOR red wine

For the asparagus

  • 15 to 20 asparagus
  • 2 tablespoon olive oil with basil
  • Salt and pepper

Max L’Affamé’s Flank steak with Carnivor Cabernet


Flank steak

  1. Mix all the marinade ingredients in a hermetically sealed bag.
  2. Place the marinade in the refrigerator for a minimum of two hours.
  3. Preheat the BBQ.
  4. When the BBQ is at 400˚F, cook the meat on the grill for about 4 minutes on each side. I recommend medium rare cooking (63˚C, 145˚F).


  1. Place the asparagus on aluminum foil with olive oil and season with salt and pepper. Close the aluminum foil on itself.
  2. Cook on the BBQ 5 to 8 minutes.

Optional: Add a piece of herbal butter to the hot steak. Serve with homemade fries.

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