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Flank Steak with Garlic Wine Sauce

Flank Steak with Garlic Wine Sauce

  • Prep

    55 m
  • Cook

    20 m
  • Ready In

    1 h 15 m
Warner Beatty

Warner Beatty

Great on a cold winter day, and a real heart warmer. For best results, the meat should be quite rare.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Cut head of garlic in half, place on a square of foil, and drizzle with olive oil. Wrap. Bake at 400 degrees F (200 degrees C) for 45 minutes. Squeeze roasted garlic cloves out of skins, and mash into a puree. Set aside.
  2. Sprinkle steak with salt and a generous amount of freshly ground pepper. Heat a large heavy skillet over medium high heat, but do not add fat. When hot, cook seasoned steak until seared and well browned on both sides, about a minute per side. Reduce heat to medium, and add 2 tablespoons of the butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, and keep warm.
  3. 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, and is thick and syrupy. As it boils, scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat, and stir in the remaining 2 tablespoons of butter until it is incorporated into the wine sauce.
  4. Quickly slice the meat against the grain, into thin strips. Arrange on a hot platter, and pour the sauce down the center of the slices. Serve at once.
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Reviews

JULIEMC001
37

JULIEMC001

6/20/2003

...This was awesome!!!!...I too added 1/2 cup of mushrooms and 1 can of the beef broth. It takes 45 min or so to reduce the wine sauce, and that is boiling it on high the entire time, so allow for this. Highly recommended.

APMIAZGA
28

APMIAZGA

3/13/2006

We really loved this. Once the meat was out of the pan it was difficult to keep it warm without over cooking it. So, I cooked the meat a bit less and after the sauce was complete returned the meat to the pan to finish cooking it. It was a great way to cover the meat with the delicious sauce. It worked out very well.

sarahkhas
16

sarahkhas

4/3/2003

Excellent!!! I also added a can of beef broth and about a cup of mushrooms. Absolutely wonderful. I accidently started it all before realizing my beef was bad, and used chicken instead, and it was still very good. Recommended!

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