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. More »