For the caramelized onions

• 3 large Spanish onions
• 30 ml (2 tbsp) olive oil
• 30 ml (2 tbsp) butter
• 5 ml (1 tsp) salt

For the steak

• 80 ml (1/3 cup) red wine
• 45 ml (3 tbsp) olive oil
• 15 ml (1 tbsp) Dijon mustard
• 2 shallots, minced
• 2 garlic cloves, minced
• 2.5 ml (1/2 tsp) dried thyme
• 2.5 ml (1/2 tsp) salt
• Black pepper
• 1 flank steak, 300 to 400 grams (10.5 to 14 oz)

Note: Many grocery stores sell flank steak marinated with shallots and red wine. To save time, you can buy a pre-marinated steak and cook it as directed in the recipe.

For the poutine

• 1 recipe pepper sauce
• 1 bag of rustic fries (skin-on)
• Brins de gouda cheese
• Chopped Italian parsley, to taste

For the caramelized onions:

1. Peel the onions, then cut them in half. Slice each half into half rings.
2. In a large skillet over medium-high heat, heat the olive oil, then add the butter and stir to melt.
3. Add the sliced onions, sprinkle with salt, and stir well. Cook the onions for 10 minutes, stirring occasionally. Lower the heat to medium and continue cooking for about 20 minutes, stirring occasionally, until the onions are tender and caramelized. Set aside.

Note : Caramelized onions can be prepared up to three days in advance and reheated just before serving.

For the steak:

1. In a bowl, mix the red wine, olive oil, Dijon mustard, shallots, garlic, thyme, salt, and black pepper.
2. Transfer to a resealable plastic bag, then add the flank steak and coat it well with the marinade. Seal the bag and refrigerate for at least 1 hour, or ideally overnight.

To cook the steak:

1. Remove the steak from the refrigerator and let it come to room temperature for 30 minutes before cooking.
2. Take the steak out of the marinade and pat it dry.
3. Season both sides with salt and pepper.

Grilling method:

1. Oil the grill and preheat to high.
2. Grill the steak for 3 to 4 minutes on each side (see tip).
3. Transfer the grilled steak to a clean plate and cover with aluminum foil. Let rest for 10 minutes before slicing against the grain. Cover and keep warm until serving.

Skillet and oven method:

1. Preheat the oven to 200°C (400°F).
2. Heat a ridged skillet over high heat. Oil the skillet and sear the steak on both sides.
3. Place the skillet in the oven (making sure to cover the handle with aluminum foil if it is plastic) and cook for 10 minutes.
4. Transfer the grilled steak to a clean plate and cover with aluminum foil. Let rest for 10 minutes before slicing against the grain. Cover and keep warm until serving.

For the poutine:

1. Prepare the pepper sauce as directed in the recipe and cook the fries according to the manufacturer’s instructions.
2. To serve, distribute the fries into serving bowls, then add the slices of grilled steak and the brins de gouda cheese.
3. Top with sauce, then garnish with caramelized onions and fresh Italian parsley, to taste.