Indulge in a tantalizing culinary journey with our Grilled Flank Steak recipe, expertly paired with a luscious Shallot and Red Wine Sauce. This delectable dish promises a symphony of flavors, textures, and aromas that will leave your taste buds dancing. The tender flank steak, marinated in a blend of aromatic herbs and spices, is grilled to perfection, achieving a beautiful char and a juicy, succulent interior. Accompanying this savory steak is a rich and flavorful sauce, crafted from shallots, red wine, and a touch of sweetness from honey. Elevate your meal with a medley of accompanying recipes, including a refreshing Green Bean Salad tossed in a tangy vinaigrette, a creamy and indulgent Mashed Potatoes, and a rustic Grilled Corn on the Cob, all coming together to create a feast fit for any occasion.
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STEAK WITH RED WINE-SHALLOT SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
- Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
- Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.
RED WINE-ROSEMARY GRILLED FLANK STEAK
Steps:
- To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.
GRILLED FLANK STEAK WITH SHALLOT AND RED WINE SAUCE
Steps:
- In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
- Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.
GRILLED FLANK STEAK WITH RED WINE SAUCE
This recipe is simply delicious. If you have any leftover sauce, try using it on mashed potatoes or rice.
Provided by Eddie Jordan
Categories Steaks and Chops
Time 25m
Number Of Ingredients 10
Steps:
- 1. Brush the flank steak with 2 tablespoons soy sauce. Sprinkle well with pepper and thyme, let marinate for 1 hour.
- 2. Brush again with the remaining 2 tablespoons soy sauce and grill or broil over high heat 4-5 minutes per side for rare. Let rest 10 minutes and then carve with a sharp knife in thin slices on the diagonal.
- 3. SAUCE:
- 4. Combine the shallots and red wine in a sauce pan bring just to the boiling point.
- 5. Add the butter in chunks stir.Stir until the butter is melted. Add parsley.
- 6. Taste and add salt if desired. Spoon over steak slices.
PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
Tips:
- Choose the right flank steak: Look for a steak that is about 1 1/2 to 2 inches thick and has good marbling. This will help ensure that the steak is tender and flavorful.
- Marinate the steak: Marinating the steak in a mixture of olive oil, garlic, herbs, and spices will help to tenderize it and add flavor. You can marinate the steak for as little as 30 minutes or up to overnight.
- Cook the steak over high heat: This will help to sear the outside of the steak and keep it juicy on the inside. You can cook the steak on a grill, in a grill pan, or under the broiler.
- Let the steak rest before slicing: This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
- Serve the steak with a flavorful sauce: A simple sauce made with shallots, red wine, and beef broth is a great way to complement the grilled flank steak.
Conclusion:
Grilled flank steak is a delicious and versatile dish that can be enjoyed for any occasion. By following these tips, you can ensure that your grilled flank steak is tender, flavorful, and juicy. So fire up the grill and get cooking!
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