Grilled Flank Steak with Shallot and Red Wine Sauce

Name: Grilled Flank Steak with Shallot and Red Wine Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters beef broth; 1 Tbsp cold butter, in small chunks; 680 grams flank steak; 4 Tbsps olive oil; 237 milliliters red wine; 4 servings Salt and freshly ground black pepper; 4 shallots, sliced in thin rings

You can never have too many main course recipes, so give Grilled Flank Steak with Shallot and Red Wine Sauce It will be a hit at your The Fourth Of July event. If you have beef broth, salt and pepper, shallots, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half.

Ingredients you will need

Olive Oil

Red Wine

Shallot

Equipment you will use

Sauce Pan

Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.

Ingredients you will need

Salt And Pepper

Seasoning

Broth

Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper.

Ingredients you will need

Salt And Pepper

Flank Steak

Olive Oil

Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked.

Ingredients you will need

Meat

Equipment you will use

Grill

Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.

Ingredients you will need

Flank Steak

Butter

Sauce

Steak

Meat

Equipment you will use

Aluminum Foil

Grill

Equipment

Sauce Pan

Grill

Aluminum Foil

Ingredients

Servings:

237milliliters

beef broth 1Tbsp

cold butter, in small chunks 680grams

flank steak 4Tbsps

olive oil 237milliliters

red wine 4servings

Salt and freshly ground black pepper 4

shallots, sliced in thin rings

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired 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. You could try La Jota Howell Mountain Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 99 dollars per bottle.