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Cooked by: Chef / Last Modified: 8/5/2008 / Number of Servings: 4 |
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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. 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 under the flank steak. Boil for 1 or 2 seconds more.
Remove from the heat. Gently swirl in the 2 T softened 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.
Ingredients:
1 1/2 Pound(s) Flank Steak
2 Tablespoon(s) Unsalted Butter
2 Tablespoon(s) Unsalted Butter, Softened
2 Tablespoon(s) Thinly Slice Scallions
1 Cup(s) Dry Red Wine
1 Head Roasted Garlic, Pureed |
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