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Name: Flank Steak with Garlic Wine Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 lb Flank Steak (1 piece); 2 tb Unsalted butter; 1 c Dry Red Wine; 2 tb Unsalted Butter Softened; Salt & Pepper To Taste; 2 tb Scallions Thinly Sliced; 1 head garlic roasted and puréed

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INGREDIENTS

1 1/2 lb Flank Steak ; (1 piece)
2 tb Unsalted butter
1 c Dry Red Wine
2 tb Unsalted Butter ; Softened
Salt & Pepper ; To Taste
2 tb Scallions ; Thinly Sliced
1 head garlic ; roasted and puréed

Servings

INSTRUCTIONS

Sprinkle flank steak with salt and a generous amount of freshly ground black pepper. Heat a wide heavy skillet. Do not add fat. When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 T butter. Cook 3 to 5 minutes on each side. For best results, the meat should be quite rare. Remove the meat from the pan and keep warm. 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, thickened, and syrupy. As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the meat juices that have accumulated unter the flank steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 T soften butter so that it incorporates into the wine. Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hot platter, pour sauce down the center of them and serve at once. From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip

NOTES

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Flank Steak with Garlic Wine Sauce

1 1/2 lb Flank Steak (1 piece)
2 tb Unsalted butter
1 c Dry Red Wine
2 tb Unsalted Butter Softened
 Salt & Pepper To Taste
2 tb Scallions Thinly Sliced
1 head garlic roasted and puréed

Sprinkle flank steak with salt and a generous amount of freshly ground  black pepper.  Heat a wide heavy skillet.  Do not add fat.  When hot, cook  seasoned steak until seared and well browned on each side (about 1 minute  per side).  Reduce heat and add 2 T butter.  Cook 3 to 5 minutes on each  side.  For best results, the meat should be quite rare.  Remove the meat  from the pan and keep warm.  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, thickened, and syrupy.  As it  boils, scrape up the browned bits in the skillet with a wooden spoon.  Stir in the meat juices that have accumulated unter the flank steak.  Boil  for 1 or 2 seconds more.  Remove from the heat.  Gently swirl in the 2 T  soften butter so that it incorporates into the wine.  Quickly slice the  meat, against the grain, into thin strips.  Arrange the slices on a hot  platter, pour sauce down the center of them and serve at once.    From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip

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Nutrition

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Serving Size: 1 Serving (323g)
Recipe Makes: 4

Calories: 933
Calories from Fat: 731 (78%)

Amt Per Serving		% DV

	Total Fat 81.2g	108 %
	Saturated Fat 48.8g	244 %
	Monounsaturated Fat 22.8g
	Polyunsanturated Fat 3.1g
Cholesterol 242mg		74 %
Sodium 143mg		5 %
Potassium 684.5mg		18 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 4.1g
Protein 36.9g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 933

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