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Bavette de boeuf canadien vieilli Sterling AAA marinée dijon, fines herbes et bières
Bavette de boeuf canadien vieilli Sterling AAA marinée dijon, fines herbes et bières
Bavette de boeuf canadien vieilli Sterling AAA marinée dijon, fines herbes et bières
Bavette de boeuf canadien vieilli Sterling AAA marinée dijon, fines herbes et bières
Bavette de boeuf canadien vieilli Sterling AAA marinée dijon, fines herbes et bières
$117.00

Sterling AAA aged Canadian beef flank steak marinated with dijon, fine herbs and beers

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Only left in stock

Sterling AAA aged Canadian beef flank steak marinated with dijon, fine herbs and beers

- 2.27 kg box (9 to 12 units frozen and individually vacuum sealed)

Our marinated Canadian Sterling AAA flank steak is a favorite among meat lovers and is one of our best sellers in the Signature Collection . This variation of our premium flank steak cut is enhanced/enriched with our artisanal homemade marinade which exudes a remarkable and deeply delicious taste.

Our steaks are aged to perfection for 36 to 40 days giving them a pronounced beefy flavor with a nutty appearance, a recognized characteristic of an artfully aged piece of meat. Marinated in a balanced blend of lightly spiced homemade Dijon mustard, flavorful herbs and beer, our flank steak will make your mouth water with its beautifully rich color and irresistible aromas.

Each box contains 2.2kg of individually vacuum sealed bibs for an approximate total of 9 to 12 servings per box.

Cooking mode

Thaw before cooking, either the day before in the refrigerator or in cold water for 30 to 35 minutes. Drain and be sure to save the marinade for cooking.

Baking: Preheat oven to 400 °F. In an oiled skillet over medium-high heat, brown for about 1 minute per side. On a baking sheet, transfer to the oven and bake for about 10 minutes.

BBQ cooking: On medium-high power, sear for 3 to 4 minutes per side depending on desired doneness.

Suggestions:

Before cooking: it is recommended that the meat be at room temperature.

After cooking: leave to rest for 5 minutes covered for juicier meat.

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