Flank Steak with Garlic Wine Sauce
- Ready In:
- 6mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
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.
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