Flank Steak with Garlic Wine Sauce

Flank Steak with Garlic Wine Sauce
Ready In:
1 hour 20 minutes
Prep Time:
5 minutes
Cook Time:
15 minutes
Wait Time:
1 hour


  • 1 garlic
  • 1 1/2 (pound) flank steak
  • 1/48 (oz) salt
  • 2 (teaspoon) freshly ground black pepper
  • 4 (tablespoon) butter
  • 1/4 (cup) chopped green onions
  • 1 (cup) dry red wine


  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.


  • Anonymous
    Anonymous 1680623

    Does anyone know if the ingredients can just be used as a marinade I stea

    over 1 year ago