Flank Steak with Wine Sauce

Name: Flank Steak with Wine Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams beef flank steak; 2 Tbsps butter, divided; 240 milliliters dry red wine or 1/4 cup grape juice and 3/4 cup additional reduced-sodium beef broth; 1 whole garlic bulb; 25 grams thinly sliced green onions; 1 teaspoon coarsely ground pepper; 120 milliliters reduced-sodium beef broth; 2 teaspoons olive oil, divided; 1 teaspoons salt

Flank Steak with Wine Sauce takes around 1 hour and 10 minutes from beginning to end. This recipe serves 6. One portion of this dish contains about 25g of protein, 10g of fat, and a total of 204 calories. It is perfect for valentin day. It works well as a rather inexpensive main course. It is a good option if you're following a gluten free and primal diet. This recipe from Taste of Home requires beef flank steak, olive oil, wine or, and green onions. Users who liked this recipe also liked Flank Steak with Garlic Wine Sauce, Flank Steak in Mushroom Wine Sauce, and Flank Steak Spirals with Porcini & Red Wine Sauce.

Instructions

Remove papery outer skin from garlic bulb (do not peel or separate cloves).

Ingredients you will need

Clove

Garlic

Cut top off of garlic bulb; brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil.

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Garlic

Wrap

Cooking Oil

Equipment you will use

Aluminum 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.

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Garlic

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Oven

Bowl

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.

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Cooking Spray

Pepper

Steak

Salt

Cooking Oil

Equipment you will use

Frying Pan

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°).

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Butter

Steak

Meat

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Kitchen Thermometer

Remove and keep warm.

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.

Ingredients you will need

Garlic

Broth

Wine

Equipment you will use

Frying Pan

Strain sauce and return to pan; stir in remaining butter until melted. Thinly slice steak across the grain.

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Butter

Sauce

Steak

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Frying Pan

Sprinkle with onions; serve with sauce.

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Onion

Sauce

Equipment

Ingredients

Servings:

680grams

beef flank steak 2Tbsps

butter, divided 240milliliters

dry red wine or 1/4 cup grape juice and 3/4 cup additional reduced-sodium beef broth 1

whole garlic bulb 25grams

thinly sliced green onions 1teaspoon

coarsely ground pepper 120milliliters

reduced-sodium beef broth 2teaspoons

olive oil, divided 1teaspoons

salt

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are great choices for Flank Steak. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Raptor Ridge Shea Vineyard Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 46 dollars.

Raptor Ridge Shea Vineyard Pinot Noir

A muscular wine with a soft side, this vintage of Shea introduces itself with aromas of black cherry, dark plum, sarsaparilla, a hint of mandarin orange and an enticing meatiness. Front end silkiness leads to a mouthful of dusky cherry, cranberry and spice. Elevated acids and robust tannins offer age-worthiness and an arresting addition to your cellar. Pair with: Tea-smoked duck breast with cherry reduction soy and ginger marinated tri tip roast baked ham with cranberry glaze.