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Category: Beef
Prep Time: Cook Time: Total Time:
6 Tbsp (3/4 stick) cold unsalted butter
1 onion, thinly sliced
1 Tbsp minced garlic
1 tsp dried oregano
1/4 cup tomato paste
2 1/2 cups dry white wine
salt and freshly ground black pepper
2 Tbsp olive oil
1 (2 lb) flank steak
Melt 2 Tbsp of the butter in a large, heavy saucepan over medium-high heat. Add the onion and saute until tender, about 5 minutes. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer, stirring occasionally, until the sauce reduces by half, about 10 minutes. Remove the skillet from the heat. Whisk in the remaining 4 Tbsp of butter. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer. Season the sauce to taste with salt and pepper. Keep the sauce warm.
Meanwhile, heat the oil in a large, heavy skiller over medium-high heat. Sprinkle the steak generously with salt and pepper. Cook the steak to desired doneness, about 8 minutes per side for medium-rare (the steak will shrink as it cooks). Remove the skillet from the heat and let the steak rest in the skillet for 10 minutes.
Transfer the steak to a cutting board and slice it thinly across the grain. Divide the steak slices among 6 plates, drizzle the sauce over the steak, and serve.
6 servings
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Flank Steak with Red Wine Sauce
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Category: Beef
Prep Time: Cook Time: Total Time:
6 Tbsp (3/4 stick) cold unsalted butter
1 onion, thinly sliced
1 Tbsp minced garlic
1 tsp dried oregano
1/4 cup tomato paste
2 1/2 cups dry white wine
salt and freshly ground black pepper
2 Tbsp olive oil
1 (2 lb) flank steak
Melt 2 Tbsp of the butter in a large, heavy saucepan over medium-high heat. Add the onion and saute until tender, about 5 minutes. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer, stirring occasionally, until the sauce reduces by half, about 10 minutes. Remove the skillet from the heat. Whisk in the remaining 4 Tbsp of butter. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer. Season the sauce to taste with salt and pepper. Keep the sauce warm.
Meanwhile, heat the oil in a large, heavy skiller over medium-high heat. Sprinkle the steak generously with salt and pepper. Cook the steak to desired doneness, about 8 minutes per side for medium-rare (the steak will shrink as it cooks). Remove the skillet from the heat and let the steak rest in the skillet for 10 minutes.
Transfer the steak to a cutting board and slice it thinly across the grain. Divide the steak slices among 6 plates, drizzle the sauce over the steak, and serve.
6 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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