Reviewed: Apr. 2, 2007

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!

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Apr. 1, 2007

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!

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NEPTUNEMOON

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Reviewed: Mar. 26, 2007

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

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Amanda

Cooking Level: Intermediate

Living In: Saint George, Utah, USA

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Reviewed: Feb. 20, 2007

I'm not much of a cook, but I made this for a dinner party, and it came out great. I think I may have used a little too much wine though. I think it took over half an hour to reduce the wine sauce to an amount that I preferred. This was my favorite dish at the dinner party, but I am a big meat eater.

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korieya

Cooking Level: Beginning

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 3, 2007

This recipe works great with other types of steak as well. The sauce was devinely robust and rich.

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carrie

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Reviewed: Dec. 19, 2006

Easily a 10 star recipe! Great recipe to "impress" your family. The roasted garlic makes this spectacular.

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treycamey

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Reviewed: Nov. 22, 2006

Very tasty....I am not a real big steak fan, but I loved it and so did the rest of my family....

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 7, 2006

Everyone that has had this at my home has LOVED it!!! I add more garlic (of course) and serve with seared scallops...very elegant!!

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BRANDI

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Reviewed: Nov. 1, 2006

I made this last night and the only change I made was to use NY Strip Steaks. This recipe is just delicious. Even my picky husband loved it.

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ANGELAROCK

Cooking Level: Expert

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Reviewed: Oct. 13, 2006

Very Good and not too winey and nice and thick- this is a keeper

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Michelle-Ann

Cooking Level: Beginning

Home Town: Mineola, New York, USA

Living In: Hollywood, Florida, USA

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Reviewed: Oct. 6, 2006

This was so good! It takes a while to roast the garlic, but the taste is well worth the wait.

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JEMOWRY

Cooking Level: Intermediate

Living In: Bremen, Ohio, USA

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Reviewed: Aug. 1, 2006

excellent and fast

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Issa

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Downers Grove, Illinois, USA

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Reviewed: Jul. 24, 2006

This was a big hit in my house. My husband loved it, although I did have to add more wine then what it said, but my husband said it was something he would get in a restaurant. He already wants me to make it again.

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CHLOESMOMMIE

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Reviewed: Apr. 10, 2006

Normally we cook steak on the grill but it's been raining in California FOREVER and we didn't want to wait anymore! This turned out pretty well although it is quite labor intensive. The roasted garlic is a nice touch. I added a cup of beef broth based on suggestions by other reviewers. I substituted shallots for the green onions and added some porcini mushrooms to the sauce as well.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 23, 2006

This was really good, definitely something different to do with flank steak. We really liked the roasted garlic flavor in the sauce.

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: 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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APMIAZGA

Cooking Level: Intermediate

Home Town: Plainview, New York, USA

Living In: Colchester, Connecticut, USA

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Reviewed: Mar. 11, 2006

This was fantastic! Served some of the sauce over mashed potatoes, my six year old loved it. Next time I will make extra sauce. It's the sauce that get's the five stars!

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MSPAX1

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

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Reviewed: Feb. 20, 2006

Very good!I don't know if I did the wine sauce right...but it still turned out tasty and we really enjoyed it!

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MASCHEMAN

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Jan. 29, 2006

I cooked the recipe as is except I added a bit more butter to the sauce at the end (mainly because I got distracted & was afraid I let too much wine cook off). I will try adding a beef boullion cube next time to see how that is but it was certainly pretty good w/out it & red wine & beef broth together is done so often in many of my recipes....the absence of it was kind of a welcome change. It was a bit rare (even though I cooked the maximum time specified) but I expected that from the description & figured my hubby & son, who like beef more rare, could eat the most rare pieces. It was perfect for them. I served this w/ italian green beans w/ new potatoes & prosciutto & an onion & cucumber salad. It was a very good dinner (plenty tasty & appealing enough to serve to company)& it wasn't too much effort.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jan. 15, 2006

I needed a flank steak recipe without soy sauce (2 year old is allergic) and this fit the bill. The whole family liked this and my five year old declared it "the best." I used chardonnay because it was what I had on hand and let the meat simmer in the pan as the sauce reduced. I omitted the butter because my two year old is allergic, but we didn't seem to miss it. I'm sure we'll make this one again.

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ASHBETH

Cooking Level: Expert

Living In: Lexington Park, Maryland, USA

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Flank Steak with Garlic Wine Sauce

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