Flank Steak with Garlic Wine Sauce Recipe - Allrecipes.com
Flank Steak with Garlic Wine Sauce Recipe
  • READY IN 1¼ hrs

Flank Steak with Garlic Wine Sauce

Read Reviews (126)

"Great on a cold winter day, and a real heart warmer. For best results, the meat should be quite rare." —  

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Directions

  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.
Kitchen-Friendly View
  • PREP 55 mins
  • COOK 20 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 20, 2003

...This was awesome!!!!...I too added 1/2 cup of mushrooms and 1 can of the beef broth. It takes 45 min or so to reduce the wine sauce, and that is boiling it on high the entire time, so allow for this. Highly recommended.

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Most Helpful Critical Review
Feb 19, 2003

No one including myself enjoyed this entree. The cut of beef was too tough and the sauce was bland. Maybe with a better cut of meat and adding your favorite spices to the sauce would make it better.

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172 Ratings

Mar 13, 2006

We really loved this. Once the meat was out of the pan it was difficult to keep it warm without over cooking it. So, I cooked the meat a bit less and after the sauce was complete returned the meat to the pan to finish cooking it. It was a great way to cover the meat with the delicious sauce. It worked out very well.

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Apr 03, 2003

Excellent!!! I also added a can of beef broth and about a cup of mushrooms. Absolutely wonderful. I accidently started it all before realizing my beef was bad, and used chicken instead, and it was still very good. Recommended!

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Mar 13, 2003

Yum, yum, yum! We all LOVED this. I didn't find it tough at all. It's important to slice thinly against the grain. Very easy too.

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Aug 29, 2005

I really love this recipe. The sauce is great, simple and savory tasting. I cooked medium rare and made extra sauce and served over mashed potatoes. This recipe is really easy, and flavorful.

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Feb 09, 2004

My Boyfriend loved this so much that he invited his friends over to have me cook. Although I changed the recipe a little, I did not have any red wine so I used white Zinfandel. It worked really well. I also use garlic powder. I cooked it the correct way once and it was good but my boyfriend liked it better with the changes.

— 
Jan 29, 2003

This was a great recipe, thanks so much. My husband really enjoyed it and he hates it when I cook with wine, but he keeps asking me when we will be having it again.

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Nutrition

  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 7.3 g
  • 2%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 25.7 g
  • 40%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 37.4 g
  • 75%
  • Sodium
  • 180 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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