Flank Steak with Wine Sauce |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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âFor best results, I always serve this lean and tasty flank steak rare. Deglaze the pan with wine, making sure to scrape up all the savory browned bits with a wooden spoon,â says Warner Beatty of Niagara Falls, Ontario. Ingredients:
1 whole garlic bulb |
1-1/2 teaspoons olive oil, divided |
1 beef flank steak (1-1/2 pounds) |
1 teaspoon coarsely ground pepper |
3/4 teaspoon salt |
2 tablespoons butter, divided |
1/2 cup reduced-sodium beef broth |
1 cup dry red wine or 1/4 cup grape juice and 3/4 cup additional reduced-sodium beef broth |
1/4 cup thinly sliced green onions |
Directions:
1. Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off of garlic bulb; brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside.
2. Sprinkle steak with pepper and salt. In a large nonstick skillet coated with cooking spray, cook steak over medium-high heat in remaining oil for 3-4 minutes on each side or until browned.
3. Reduce heat to medium; add 1 tablespoon butter. Cook steak 4-8 minutes longer on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
4. Gradually add broth and wine to the pan, stirring to loosen browned bits. Bring to a boil. Stir in mashed garlic. Reduce heat; simmer, uncovered, until liquid is reduced by half.
5. Strain sauce and return to pan; stir in remaining butter until melted. Thinly slice steak across the grain. Sprinkle with onions; serve with sauce. Yield: 6 servings (3/4 cup sauce).
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