Flank steak with garlic wine sauce
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Flank steak with garlic wine sauce
  Steak    Garlic    Wine    Sauces  
Last updated 6/12/2012 12:55:49 AM. Recipe ID 17813. Report a problem with this recipe.
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      Title: Flank steak with garlic wine sauce
 Categories: Garlic, Meats, Main dish
      Yield: 4 servings
 
  1 1/2 lb Flank Steak (1 piece)
      2 T  Unsalted Butter
      2 T  Thinly Slice Scallions
      1 x  Garlic Puree(1 head Roasted)
      1 x  Salt & Pepper, To Taste
      2 T  Unsalted Butter, Softened
      1 c  Dry Red Wine
 
  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 T 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 T 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.
 




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Recipe ID 17813 (Apr 03, 2005)

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