Prep 0 mins
Cook 0 mins
- 1 1⁄2 lbs flank steaks (1 piece)
- salt & pepper
- 2 tablespoons unsalted butter
- 2 tablespoons unsalted butter, Softened
- 2 tablespoons scallions, thinly sliced
- 1 cup dry red wine
- 1 garlic head, roasted, pureed
- Sprinkle flank steak with salt and a generous amount of freshly ground black pepper.
- Heat a wide heavy skillet.
- Do not add fat.
- When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side).
- Reduce heat and add 2 T butter.
- Cook 3 to 5 minutes on each side.
- For best results, the meat should be quite rare.
- Remove the meat from the pan and keep warm.
- Pour off the fat in the skillet and add the scallions and red wine.
- Bring to a boil and whisk in the garlic puree.
- Boil until the wine is reduced by half, thickened, and syrupy.
- As it boils, scrape up the browned bits in the skillet with a wooden spoon.
- Stir in the meat juices that have accumulated unter the flank steak.
- Boil for 1 or 2 seconds more.
- Remove from the heat.
- Gently swirl in the 2 T soften butter so that it incorporates into the wine.
- Quickly slice the meat, against the grain, into thin strips.
- Arrange the slices on a hot platter, pour sauce down the center of them and serve at once.
Tasted good, but the sauce just got too thick to really amount to much. It tasted good, but I think the sauce should really just cook off the alcohol and then reduce to just thicker than an aus ju. The garlic just makes it too thick after reducing the wine to syrup.
I thought I'd love it because I really like garlic, but I wasn't crazy about it. Too much wine in the sauce (and I used decent cabernet that I actually drink)and not enough other seasoning. I could barely taste the garlic for all the wine. Maybe balancing out the wine with some broth would have been better, but I still won't make it again.