Ingrédients pour Flank Steak With Garlic Wine Sauce
- Flank Steaks
- Salt & Pepper
- Unsalted Butter
- 2 scallions, thinly sliced
- Dry Red Wine
- Garlic Head
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Comment préparer Flank Steak With Garlic Wine Sauce
- Pat the flank steak dry with paper towels and season generously with salt and freshly ground black pepper.
- Heat a wide, heavy skillet (cast iron is ideal) over high heat for 2-3 minutes. Do not add oil or fat.
- Sear the steak for 2-3 minutes per side, until deeply browned and slightly charred. This creates a delicious crust.
- Reduce heat to medium-high. Add 2 tablespoons of butter to the pan.
- Cook for 3-5 minutes per side, for medium-rare. Use a meat thermometer to ensure it reaches your desired internal temperature (130-135°F for medium-rare).
- Remove the steak from the pan and let it rest, loosely tented with foil, for 5-10 minutes before slicing.
- Pour off excess fat from the skillet. Add the sliced scallions and red wine.
- Bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Reduce heat to medium and whisk in the minced garlic.
- Simmer until the wine is reduced by half, about 3-5 minutes, becoming thickened and syrupy.
- Stir in the accumulated meat juices from the resting steak.
- Remove from heat and swirl in the remaining 2 tablespoons of butter until melted and emulsified.
- Slice the rested steak thinly against the grain.
- Arrange the steak slices on a serving platter and spoon the sauce generously over the top.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
65g
Carbs
1g
