Flank Steaks With Red-Wine Sauce

Flank Steaks With Red-Wine Sauce

A buttery red wine-and-shallot sauce with a touch of sweetness from balsamic vinegar turns a simple, juicy flank steak into a special meal. 

Ingredients:

Two 12 oz. flank steaks, about 3/4 inch thick

Salt

Pepper

3 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

4 large shallots, thinly sliced

3/4 cup dry red wine

2 tablespoons balsamic vinegar

1 teaspoon sugar

Directions:

Season the steaks generously with salt and pepper. 

In a large cast iron skillet, melt 2 tablespoons of the butter. Add the steaks and cook over high heat, turning once, until medium-rare, 6 minutes total. 

Transfer to a carving board and let rest for 10 minutes.

Meanwhile, in a medium saucepan, melt 2 tablespoons of the butter in the olive oil. Add the shallots and cook over moderate heat, stirring occasionally, until softened and lightly browned, about 8 minutes. 

Add the red wine, vinegar and sugar and simmer until reduced by half, 3 to 5 minutes. 

Remove from the heat and whisk in the remaining 1 tablespoon of butter. Season the sauce with salt and pepper.

Slice the steaks across the grain and serve with the sauce.

 Suggested Pairing

Pair this dish with a lively Brouilly from Beaujolais, which matches the steak in juiciness and has enough acidity to cut through the fat.