Flank Steak with Red Onions
You can never have too many main course recipes, so give Flank Steak with Red Onions a try. This gluten free recipe serves 4. One serving contains 348 calories, 31g of protein, and 19g of fat. From preparation to the plate, this recipe takes approximately 37 minutes. valentin day will be even more special with this recipe. If you have wine, vegetable oil, onions, and a few other ingredients on hand, you can make it. To use up the red wine you could follow this main course with the Red Wine Chocolate Cake #SundaySupper as a dessert.
Preheat oven to 400F. Warm a 12-inch skillet over high heat until very hot. Pat steak dry; sprinkle generously with salt and pepper.
Add oil to skillet and swirl to coat. Brown steak on both sides, turning once,1to 2minutes per side.
Transfer skillet to oven and roast for 7to 8minutes for medium-rare.
Place meat on a cutting board; cover loosely with foil.
Set same skillet over medium heat; add 2Tbsp. butter to juices in pan. When butter has melted, add onions and saut until very soft, 10to 12minutes.
Pour in wine, stir in thyme and raise heat to high. Cook, scraping up browned bits from bottom of skillet with a wooden spoon, until wine has almost boiled away and sauce is syrupy, 2minutes. Stir in juices from cutting board.
Remove skillet from heat, swirl in remaining butter, and season sauce with salt and pepper. Thinly slice steak across the grain, transfer to a platter and spoon onion mixture over meat.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Provenance Vineyards Napa Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 34 dollars.
Provenance Vineyards Napa Valley MerlotOur 2006 Merlot isn't shy, with its deep, dark garnet hue and abounding aromas of rich blackcherry, cassis and clove. Approachable, integrated tannins frame the generous dark fruitflavors and coat the palate with soft velvet. The long, fruity finish, laced with autumn spices,ends with a lively cranberry zing. "This is a very classy wine from a gorgeous vintage. Takethat, Miles!" laughs Winemaker Tom Rinaldi, with a reference to the film Sideways.