Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings):
Calories: 529
Total Fat: 31 g
Saturated Fat: 10 g
Carbohydrates: 13 g
Dietary Fiber: 2 g
Sugar: 5 g
Protein: 39 g
Cholesterol: 123 mg
Sodium: 851 mg
Total: 50 min
Prep: 10 min
Inactive: 10 min
Cook: 30 min
- 4 shallots, sliced into thin rings
- 4 tablespoons olive oil
- 1 cup red wine
- 1 cup beef broth
- Salt and freshly ground black pepper
- 1 (1 1/2 pound) piece flank steak
- 1 tablespoon cold butter, cut into small pieces
Special Equipment: A grill or grill pan
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- Fire up your kitchen with caramelized shallots! In a medium saucepan over medium-high heat, saut the shallots in 2 tablespoons of the olive oil until they turn golden and irresistible, about 5 to 7 minutes. Crank the heat to high, pour in the 1 cup red wine, and simmer until it's reduced by halfpure magic happening here. Stir in the 1 cup beef broth and reduce by half again. Season with salt and pepper to taste, then keep this luscious sauce warm over low heat while you grill.
- Prep the star: Brush both sides of the flank steak with the remaining 2 tablespoons olive oil and season generously with salt and pepper. Heat your grill or grill pan to perfection and sear the steak for 5 to 8 minutes per sidepress it for doneness (softer for rare, firmer for well-done). Rest it under loose foil for 5 to 10 minutes so juices lock in. Slice diagonally against the grain, fan out on a platter, and swirl in the cold butter to finish the silky sauce. Drizzle over the steak and pass the restyour guests will devour this restaurant-worthy dish!
