Philly steak poutine

Serves : 4

Preparation time: 15 minutes

Cooking time : about 15 minutes

Ingredients

Sauce

• 500 ml (2 cups) beef broth
• 125 ml (1/2 cup) red wine
• 15 ml (1 tbsp.) cornstarch, diluted in a little cold water
• 30 ml (2 tbsp.) maple syrup
• 15 ml (1 tbsp.) steak spice blend
• Salt and pepper to taste

Topping

• 90 ml (6 tbsp) soy sauce
• 125 ml (1/2 cup) olive oil
• 45 ml (3 tbsp) Worcestershire sauce
• 2 garlic cloves, chopped
• 2 onions, sliced
• 2 green peppers, cut into large sticks
• 500 ml (2 cups) button mushrooms, cut into 4 pieces
• 2 jalapenos, cut into 8 (membranes and seeds removed)
• Salt and pepper to taste
• 2 beef flank steaks (150 g / 5 ¼ oz each)
• 4 portions cooked french fries
• 1 l (4 cups) cheese curds

Preparation

1. Preheat barbecue to maximum.
2. In a saucepan, bring beef stock, red wine, diluted cornstarch, maple syrup and steak spices to a simmer until sauce thickens. Check seasoning. Keep warm.
3. In a bowl, combine soy sauce, olive oil, English sauce, garlic and pepper.
4. Brush flank steaks with this mixture.
5. Add the flank steak, onions, peppers, mushrooms and jalapenos to the remaining sauce to coat.
6. On the barbecue grill, with the lid closed, cook the vegetables for 3 minutes on each side. Remove and set aside the colored vegetables.
7. On the barbecue grill, cook the meat directly, 2 to 3 minutes on each side. Then continue indirect cooking, lid closed, for a few minutes, depending on desired doneness. Let the meat rest for 5 minutes, wrapped in aluminum foil.
8. Cut meat into thin slices.
9. Arrange vegetables, meat slices and cheese curds on hot fries and drizzle with prepared sauce.