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Flank Steak with Garlic Wine Sauce
Submitted by:  Warner Beatty


  Prep Time: approx. 55 Minutes
Cook Time: approx. 20 Minutes

" Great on a cold winter day, and a real heart warmer. For best results, the meat should be quite rare. "
  • 1 medium head garlic
  • 1 1/2 pounds flank steak
  • salt to taste
  • 2 teaspoons freshly ground black pepper
  • 4 tablespoons butter
  • 1/4 cup chopped green onions
  • 1 cup dry red wine

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.


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.


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.


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.

Makes 4 servings


Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 476  
Protein 35g
Total Fat 30g
Sodium 245mg
Cholesterol 120mg
Carbohydrates 7g
Fiber 1g