Flank Steak with Garlic Wine Sauce

Title:
Flank Steak with Garlic Wine Sauce

Yield:
4 Servings

Categories:
Garlic,
Meats,
Main
Dishes




Ingredients:





 1 1/2 lb Flank Steak (1 piece)


     2 tb Unsalted Butter


     2 tb Thinly Slice Scallions


          Garlic Puree(1 head Roasted)


          Salt & Pepper, To Taste


     2 tb Unsalted Butter, Softened


     1 c  Dry Red Wine






 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.


 


 From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip