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LivingFood and DrinkGay Cook's Flank Steak with Rhubarb and Wild Garlic Coulis

Gay Cook’s Flank Steak with Rhubarb and Wild Garlic Coulis

Gay Cookby Gay Cook

We are in the season of growing rhubarb in our gardens or we can find rhubarb front and centre at our local markets. It’s the first food plant ready for harvest. I hope you will enjoy this rhubarb coulis (sauce) made with fresh rhubarb and local wild garlic and slightly sweetened with maple syrup and is delicious served with any meat or poultry. This is the only time of the year to find wild garlic sold in the markets. The leaves can be added to salads with its mild flavour.
Rhubarb is a healthy plant minus the leaves that are poisonous but the stalks and the root have been a medicinal food for centuries in China.
One tip if you grow rhubarb at home be sure to break off the seed stalk that grows in the centre of the plant that will grow into flowers.  Removing it will help the plant grow stronger.
Flank Steak with Rhubarb and Wild Garlic Coulis Flank Steak with Rhubarb and Wild Garlic Coulis

serves 5-6

  • 2 lb (1 kg) flank steak
  • 2 tbsp (30 ml) soy sauce
  • 2 tbsp (30 ml) dry Sherry
  • 2 tbsp (30 ml) canola oil
  • 2 tbsp (30 ml) maple syrup
  • 3 tbsp (45 ml) minced garlic or wild garlic
  • Salt and black pepper

1.  Place the steak in a shallow dish. Whisk together the soy sauce, sherry, oil, maple syrup, garlic, salt and pepper to taste.  When well mixed, season with salt and pepper. Pour over meat, turning the meat several times in the mixture. Cover and marinated for several hours.

2.  Preheat the broiler or barbecue. Place the steak on a broiler pan and broil the meat for 6 – 8 minutes per side or place meat on the barbecue and grill the meat 6 – 8 minutes per side. Allow the meat to rest at least 10 minutes before slicing thinly diagonally. Serve the meat with the rhubarb coulis.

Rhubarb and Wild Garlic Coulis

  • 1 tbsp (15 ml) butter
  • 3 shallots or 3 tbsp finely chopped wild ramps including leaves (also called wild garlic)
  • 2 cups (500 ml) fresh or frozen rhubarb, cut into ½-inch (2 cm) pieces
  • 2 tbsp (60 ml) water
  • ¼ tsp (1 ml) salt
  • 3 tbsp (45 ml) maple syrup

1. In saucepan over medium heat, melt butter and sauté shallot or ramps until softened but not brown. Stir in rhubarb, water, salt and maple syrup and cook gently for 10 – 12 minutes on low-medium heat or until rhubarb is very tender but there is still texture in the coulis. Stir in a little more maple syrup if sauce is too tart tasting.




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