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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AdrienneWJ

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Downers Grove, Illinois, USA

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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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KATHYDAVIS10

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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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gardgirl

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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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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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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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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Shannon Y.

Cooking Level: Intermediate

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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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JGABRIELSWIFE

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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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JessBear

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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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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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Shana

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Reviewed: May 21, 2008

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.

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SWANNY5

Cooking Level: Intermediate

Home Town: Pelham, New York, USA

Living In: Snoqualmie, Washington, USA

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Reviewed: Mar. 25, 2008

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

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iThrowLikeAgirl

Cooking Level: Expert

Living In: Tai Tam, Hong Kong Island, Hong Kong

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Reviewed: Mar. 7, 2008

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!

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adiuguid

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Reviewed: Feb. 6, 2008

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

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kltan

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Reviewed: Jan. 17, 2008

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

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kac2research

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2008

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

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favabeens

Cooking Level: Expert

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Reviewed: Dec. 2, 2007

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!

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CYNDIDH

Cooking Level: Expert

Home Town: Seneca, South Carolina, USA

Living In: Canton, Michigan, USA

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Reviewed: Oct. 10, 2007

Fantastic - don't change a thing!

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Chrissy G.

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Reviewed: Aug. 13, 2007

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

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blue eyed CC

Cooking Level: Expert

Living In: Roselle, Illinois, USA

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Reviewed: Jul. 8, 2007

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)

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