Marinated flap meat steaks PEI (Prime)

2 MARINATED FLAP MEAT STEAKS PEI (PRIME)

This lean and fibrous meat, which can sometimes seem tough, gains all its nobility when marinated. To make your meal easy and pleasant to prepare we offer you a ready to cook flap meat steak that has been marinated for you. Pick and choose your marinade and don't forget that it is very important to cut this meat against the grain to make it that much more tender.

To help you discover exceptional products, we invite you to explore the unique quality of Prince Edward Island beef. Their first-class reputation did not come by chance. Raised according to very strict specifications that advocate animal welfare, these cattle are raised without added hormones and are antibiotic-free at the time of slaughter. The farmers who raise the Prince Edward Island cattle have been working hard for several generations with the sole aim of offering you a product of extraordinary quality. The "Blue Dot" selection from Prince Edward Island corresponds to the Prime grade, which represents the highest quality and most marbled Canadian beef.

Cooking temperature : medium-rare (56ºC)

- Take out and temper the meat about 15 minutes before cooking.
- Sear the meat over medium-high heat for about 3 minutes on each side.
- Reduce heat to medium and continue cooking, turning the steak regularly, until the interior temperature of the meat reaches 54ºC.
- Let the meat rest on a cooling rack and wrap it in aluminum foil to get the extra 2 degrees
- Cut against the grain of the meat (especially for flank steak as it is very fibrous) and serve.

CHARRED PEPPER: Beef flap meat steak, charred pepper paste, canola oil, olive oil, white wine vinegar, onion, garlic, salt, spices.

MUSTARD: Beef flap meat steak, canola oil, yellow mustard, Dijon mustard, old fashioned mustard, molasses, onion, garlic, juniper, salt, spices.
ALLERGENS : MUSTARD

CONFIT LEMON & ROSEMARY: Beef flap meat steak, canola oil, lemon, rosemary, confit lemon paste, orange juice, olive oil, Dijon mustard, salt, spices.

HONEY & CONFIT GARLIC: Beef flap meat steak, canola oil, Anicet honey, confit garlic, balsamic vinegar, molasses, salt, pepper.

CHIMICHURRI: Chicken, parsley, coriander, mint, canola oil, garlic, white balsamic vinegar, charred pepper paste, salt, pepper, gorria pepper

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Portion(s) : 2
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