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Flank Steak with Garlic Wine Sauce

"Great on a cold winter day, and a real heart warmer. For best results, the meat should be quite rare."
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1 h 15 m servings 458 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.

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Read all reviews 129
  1. 180 Ratings

Most helpful positive review

...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 f...

Most helpful critical review

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 b...

Most helpful
Most positive
Least positive

...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 f...

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 me...

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 w...

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.

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.

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 rea...

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.

Great dish, very easy to make. I cooked the steak a little longer because my husband does not like rare meat. It was still pink and very tender. Was even better the next night for leftovers!

This was good. The sauce had a different taste than what I expected, but still good. I did use a better cut of meat (all I had on hand), and I think that helped a bit. We will try again, but ...