Marinated Quebec Veal flap steak
Marinated Quebec Grain-Fed Veal flap steak

Preparation time 15 minutes

Total time: 12 hours 25 minutes

Ingredients

  1. 60 mL (4 tbsp.) Dijon mustard
  2. 60 mL (4 tbsp.) soy sauce
  3. 175 mL (3/4 cup) extra virgin olive oil
  4. 6 Quebec Grain-Fed Veal flap steaks (or beef)

Tartar sauce

  1. 125 mL (1/2 cup) mayonnaise
  2. 30 mL (2 tbsp.) chopped pickles
  3. 20 mL (4 tsp.) chopped green onions
  4. 5 mL (1 tsp.) finely chopped capers
  5. 5 mL (1 tsp.) minced parsley
  6. 5 mL (1 tsp.) lemon juice
  7. 5 mL (1 tsp) Dijon mustard
  8. 2 mL (1/2 tsp.) dried tarragon
  9. 2 mL (1/2 tsp.) Worcestershire sauce
  10. 1 mL (1/2 tsp.) Tabasco-style hot sauce
  11. To taste, salt and pepper

Directions

  1. In a large bowl, combine Dijon mustard and soy sauce, then whisk in olive oil.

  2. Pour marinade in a re-sealable plastic bag and add flap steaks. Marinate in fridge overnight.

  3. Combine all tartar sauce ingredients in a bowl. Season with salt and pepper, cover, and refrigerate for at least one hour prior to serving.

  4. Pan-fry grain-fed veal flap steaks to desired doneness, about 5 minutes per side. Meat should remain very pink inside for it to retain its tenderness. 

  5. Slice steaks into 3–5 mm (¹∕₈–¼ in.) strips against the grain and serve at room temperature with the tartar sauce.

This recipe is courtesy of Veau du Québec.

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