My whole family loved this recipe, even my picky brother! The one warning I will issue is use a non-stick pan. I tried to repeat the recipe with a pan that was not Teflon-coated, and the sauce turned black and sort of burned. But the batch from the non-stick batch was just perfect! I would definitely make this again.

I must not have had a big enough head of garlic because you really couldn't taste it. All we could taste was the wine. I'll try it again with more garlic.

The flavor on this sauce turned out really nice, though I had to thicken it before serving. (I also added mushrooms and a little beef broth) It was a not-too-appetizing bland grey color, but the taste made up for it. Overall this was a great recipe find when I had a few leftover flank steaks to use, but I probably won't rush to make it again just because it was a lot of time and effort for the final result.

Yum! This is a fabulous recipe, especially if you don't have the time to marinate a flank steak overnight...the flavor of the sauce was delicious! We will make this one again.

Will add broth next time--sauce was much too thick.

This was a total hit! Down to the number of minutes to cook each side, this recipe was flawless. My family, including my mother-in-law, said this was the best meal I've ever made. I paired the flank steak with oven roasted potatoes and steakhouse-style wedge salad with homemade blue cheese dressing (recipe found on this site!), boiled egg and red peppers. I was really proud of this meal!

We've had this flank steak in the freezer not knowing what to do with it. I'm so glad we decided on this recipe - it was so great. I also used mushrooms and beef broth. I served it with mashed potatoes with carmelized onions. Yum! Thank you for this great recipe! Kim

I prepared this in the slow cooker and it still came out great. Easy recipe, good stuff!

This was ok at best. Didn't "wow" me.

This was not bad for a menu change-up, though it will not become a part of our regular rotation. After searing the steak, I transfered it to a plate. I then put in the 4 tablespoons of butter, the red wine, a can of beef broth, the garlic, and the green onions. I let this simmer for about 30 minutes to reduce about half the liquid, then I added the steak to the pan and cooked it 3 minutes on each side. I then let the steak rest for about 5 minutes while I thickened up the liquid with about a tablespoon of cornstarch (I don't think the liquid would have ever reached the consistenty I wanted by itself.) While the liquid was still simmering, I then sliced the steak against the grain into thin strips and transferred it back to the pan. This was a good way to heat up the steak, without continuing the cooking process, and get it coated in the sauce. Tasty!

Fantastic - don't change a thing!

Excellent recipe! We have made this at least 4 times now and it's definitely one of our favorites!

This recipe is sure to please someone that likes a good steak. It is also versatile to make. I've made it in my kitchen and have made it on the trail while backpacking. Always a great meal!

This is one of my favorite Allrecipes.com recipies (it was the first one I made). Although it's time consuming, between roasting the garlic and reducing the wine sauce, I always get rave reviews when I make it. I add up to 1/2 cup beef broth to the wine sauce to make it a little meatier. While I usually roast the garlic as the directions suggest, I've also just peeled the cloves first and tossed them into the oven in a few tablespoons of olive oil. They're just as mashable, and then you have some deliciously-flavored oil to use in another recipe (but use within two days--home-flavored oil can grow bacteria and fungus)

Wonderful recipe and very easy to make. My husband loved it so much he said I could make it once a week and he would be happy.

Warner Beatty you made my husband a very happy man! I made this for dinner last night and it was a big hit! My husband told me it was one of the best meals I have ever made. (I served it with oven roasted potatoes from this site and steamed broccoli) This will definitely be a repeat in my home. I had never roasted garlic before so I searched the site for more hints on how to do it properly. I used LINDA528's suggestions under the recipe Roasted Garlic and it came out heavenly. Their is nothing I would change about this recipe. Thank you again Warren, you are a hero in my home!

This was the best meal I've ever made. It was well worht the effort.