Beef
Steak
with
Garlic
Wine
Sauce
-
serves
4
1/2
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,
puree
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
tbsp
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
tbsp
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.
Submitted By (Miki)
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