Flank Steak with Garlic Wine Sauce
unsalted butter, softened
garlic puree made from a whole head of garlic roasted
Sprinkle flank steak with salt and a generous amount of freshly ground black pepper.
Heat a wide heavy skillet.
When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side).
Reduce heat and add 2 tablespoons butter.
Cook 3 to 5 minutes on each side.
For best results, the meat should be quite rare.
Remove the meat from the pan and keep warm.
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, thickened and syrupy.
As it boils, scrape up the browned bits in the skillet with a wooden spoon.
Stir in the meat juices that have accumulated unter the flank steak.
Boil for 1 or 2 seconds more.
Gently swirl in the 2 tablespoons softened butter so that it incorporates into the wine.
Quickly slice the meat, against the grain, into thin strips.
Arrange the slices on a hot platter, pour sauce down the center of them and serve at once.