The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 10, 2009
This recipe was pretty good but I think marinating the meat prior would have helped. I found the meat a bit "chewy". Overall though, the taste was excellent; I added a cup of beef broth and some mushrooms which I think really enhanced the flavour. I know that some said it takes a long time to reduce the liquid but mine was reduced in no time at all.
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Cooking Level: Expert

Home Town: Paris, Ontario, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 23, 2009
Really great! I am not a big red wine fan, or a big sauce fan but the sauce was DELICIOUS! We used a garlic cheese finishing butter instead of regular butter.
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MK!
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Cooking Level: Beginning

Living In: Edison, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 21, 2009
Amazingly easy. That wine sauce made it seem like a gourmet dish... very yummy! We love pan fried flank steak and this was perfect. Thanks! We'll make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 27, 2009
This was great. I don't like rare meat so I would suggest cooking it for a few extra minutes on each side. THe sauce was awesome and so easy!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 30, 2009
This flank steak recipe was really tasty. The kitchen got pretty smoky from searing the meat with no fat in the pan. The sauce didn't take as long to reduce as it seems like it took for some other reviewers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 16, 2009
I made this yesterday evening for my daughter and I. It turned out great, except next time I think I will use less salt. The directions are a little confusing in that you begin by saying to brown the steak for a minute on each side on medium heat, and then reduce the heat and continue cooking 3 1/2 minutes more on each side. Next time I will start out at higher heat and reduce to medium because this did not brown starting on medium. I also think I will cook it less time after browning, since while it is being kept warm when you cook the sauce, it continues to cook. Overall we loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 12, 2009
My family absolutely LOVES this! Even my picky kids!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 9, 2009
My family loves flank steak. I slather on crushed garlic, fresh pepper, and some kosher salt then grill or broil until barely medium rare. A reviewer mentioned that it is hard to keep the meat warm. I have found that if I put it on the lowest rack of my oven, have broil on low, and keep the door slightly ajar, the meat rests wonderfully and still stays warm (since I cook it slightly less than medium rare) while I complete any finishing touches to the meal. I slice it at the last minute before serving. Really, I was going for something a little different by adding this sauce recipe, so I can't rate the steak portion of the recipe. My whole family loved the sauce! Thanks!
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Cooking Level: Expert

Home Town: Madison, Wisconsin, USA
Living In: Oak Forest, Illinois, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
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Reviewed: Feb. 20, 2009
I'm still trying to figure out why this is rated so high. Is it just my taste-buds absolutely turned off by the flavors that others find so appealing? I love trying new recipes and flavors. This just was gross. The flavors didn't go together...green onion, roasted garlic...with the wine. Everything was done according to the recipe; even the extra time waiting for the sauce to thicken (flour isn't necessary...it thickens, you just have to be patient!). I saved the rest of the steak, great flavor there with salt, pepper and butter... the sauce was just awful and has been disposed of. Save your wine for drinking!
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Prior Lake, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 4, 2009
This was SOOOOO good. I was so impressed I couldnt believe that I had made it myself. I had never made steak before, but decided to make it for my boyfriends 19th birthday. I used two sirloin steaks (traders joes, 8$ for two!). I included beef broth and sliced button mushrooms into the wine sauce, and didn't really measure any of it, just eye balled it and would add more wine or more brooth as I tasted. Just do it to your own liking. I also made grilled onions (onions, butter and a little bit of brown sugar) and oven roasted potatoes (Ann Bergs Roasted new potatoes, using multi colored potatoes: red, yellow and purple.) I also used merlot as suggested. It was so so wonderful and I cant wait to make it again! I highly highly suggest this because it is better then I have EVER had in a resturant, and WAYYY less expensive and so satisfying. I hope it works out well for everyone! If I can make it in my first apartment, away from home and with limited supplies, then it cant be that hard.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 27, 2009
We like this recipe but I believe there is a problem regarding roasting the garlic. I followed the instructions, and baked the oiled garlic at 400 degrees for 45 min. The most of the garlic buds were hard and yeiled very little pulp. I suggest lowering the temperature or the cooking time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 14, 2008
Absolutely loved it. If you don't like a really pink center, cook a minute or two longer. Otherwise, tender & great flavor overall.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Downers Grove, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 30, 2008
Excellent and easy. Husband said it was probably the best steak he had ever eaten. I may even double the sauce next time. My husband enjoyed it on his mashed potatoes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 22, 2008
I like simple recipes, and this one is pretty basic - yet so tasty that my entire family gobbled it down. Even my 3-year old! The sauce was delicious and the meat tender. I will definitely make this again. I didn't make any changes, necessarily, except I forgot to buy scallions so made the recipe without them and it turned out fine.
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Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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Reviewed: Nov. 20, 2008
TERRIFIC!!! and so easy too! Based on other reviews I added about 1/2 cup of mushrooms. I also fixed another bulb of garlic for a nice appetizer spread on melba toast. . . we'll have this again - and I can't wait to try the sauce with other cuts of beef. Thank you Warner Beatty!
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Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA
Living In: Noblesville, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 18, 2008
This is a great easy recipe...I used fresh herbs from my garden during the seasoning process. It was quick and turned out tender and full of flavor. My husband loved it! There wasn't a scrap left for the dogs.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 27, 2008
I have made 3 or 4 flank steak recipes and this is the best recipe so far. My husband even liked it. I just used minced garlic in the sauce and it still made it taste very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 12, 2008
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 23, 2008
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.
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Amy

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 15, 2008
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.
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