Beef Steak with Garlic Wine Sauce
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lb flank steak
Salt and pepper to taste
2 tbsp unsalted butter
2 tbsp unsalted butter, softened
2 tbsp thinly slice scallions
1 cup dry red wine
1 head roasted garlic, purée
flank steak with salt and a generous amount
of freshly ground black pepper. Heat a wide
heavy skillet. Do not add fat.
hot, cook seasoned steak until seared and well
browned on each side (about 1 minute per side).
Reduce heat and add 2 tbsp butter. Cook 3 to
5 minutes on each side. For best results, the
meat should be quite rare.
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.
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 tbsp soften
butter so that it incorporates into the wine.
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