The Chef in Stead
Recipe Card

Send us your E-mail to receive our Newsletter

Treat your guests to a memorable dinner in the comfort and privacy of your home... Hire Chef Martin to cook a gourmet meal and let him clean up afterwards!

Grilled Maple Buffalo Flank Steak


125 ml Maple Syrup
250 ml Apple Cider Vinegar
50 g Onion fresh, chopped fine
50 g Garlic fresh, chopped fine
75 ml Soya Sauce
75 ml Worcestershire
75 ml Liquid Smoke
4 Flat TBSP Dry Mustard
Pinch Salt & Pepper


300 ml Maple Syrup
50 ml Soya Sauce
400 ml Beef Stock
50 g Onion fresh, chopped fine
125 ml vegetable oil
75 ml Worcestershire
100 ml Apple Cider Vinegar
3 TBSP Dry Mustard
100 ml Liquid Smoke
1 TSP Ground Cayenne Pepper
1/2 TSP Crushed red pepper flakes
1 TBSP Crushed red pepper flakes
Pinch Salt, Pepper & Garlic powder

Mix the ingredients for marinade and soak your Flank Steak in it for minimum 24 hours in your fridge.(I like 36 hours)
For your maple sauce, mix the ingredients in a non-reactive pan, and simmer for 10 minutes. Adjust the thickness with a cornstarch and cold water mixture.
Flank steak should be grilled to internal temperature of 130F and served with hot Maple Sauce on it or on the side. Do not brush this sauce on the meat while it is still on the grill, it will burn because of the high sugar content.

Private Chef Martin for Cooking Classes and Catering in Kelowna, BC