flank steak with sauce

Red wine sauce may seem like a cliché. Anybody can pour some wine and reduce it and consider it done, but not in this case. I like my sauce to be rich and flavorful and far away from being acidic and sharp.  I learned this recipe at one of the French cooking classes at Sur la Table and it always works! It’s a perfect dinner that you can prepare in 20 minutes after you return from work or when you have some guests coming because while it may seem like it’s pretty easy (and it is), it will still look pretty impressive on your plate.
I have used a 1 pound and 6 oz (approx 0,6 kg) flank steak.

Serving:  3-4
Preparation: 2 minutes
Cooking:  20 minutes
Calories for one serving with 6 oz/170g flank steak and sauce:  670

5 tablespoons of unsalted butter
3 small portabella mushrooms
1 small shallot, diced
1 large garlic clove, minced
1 tablespoon of all purpose flour
1 cup dry red wine
¾ cups beef stock
3 large fresh thyme springs
Kosher salt and black pepper for taste

Flank steak (1lbs6oz/625g)

The preparation of this sauce is very quick. Dice the onion and mince the garlic.

In a non-stick skillet melt 3 tablespoons of butter and add the mushrooms.

mushrooms mushrooms onions and flour

Sizzle the mushrooms for about 3 minutes and stir occasionally. Add one more tablespoon of butter and add the diced onions and garlic. Reduce the heat and cook for 5 minutes until the shallot is soft and brown. Sprinkle the flour, stir and cook for about 1 minute. Stir vigorously so that nothing gets burned.

wine and stock spoon test

Add the wine, stock and 2 springs of thyme. Increase the heat to high and cook the liquid until it reduces by half.  It should take from 5 to 6 minutes. You can make the spoon test.  Salt and pepper to your liking.

foodmill sauce measures

Put the sauce into a food mill or strainer with all the solid ingredients and strain all the liquid. You will be able to retain ¾ of a cup of thick sauce. You can discard all the solids. You can put the sauce aside and finish it when the steak is resting before you slice it.

flanksteak flank steak done
Salt and pepper the flank steak on both sides just before you put it on the skillet. Heat a tablespoon of canola oil over medium heat, then fry the steak for 3 minutes on each side to get the medium-rare. The longer you fry it the more done it will be.

Transfer the steak to a plate and cover with a tin foil and let it rest for two minutes so that all the juices will stay inside when you slice it.

resting steak and sauce with butter cutting the steak

While the steak is resting, transfer the sauce back into the skillet on which you fried the steak and add the remaining one tablespoon of butter.  Try scraping the bottom of the skillet to get some browned bits of meat into your sauce. Add the accumulated juices from the steak for some extra flavor. The butter will give this final touch and emulsify the sauce and make it really shiny.


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