Flank Steak with Garlic Wine Sauce
unsalted butter, softened
garlic puree made from a whole head of garlic roasted
1Sprinkle flank steak with salt and a generous amount of freshly ground black pepper.
2Heat a wide heavy skillet.
4When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side).
5Reduce heat and add 2 tablespoons butter.
6Cook 3 to 5 minutes on each side.
7For best results, the meat should be quite rare.
8Remove the meat from the pan and keep warm.
9Pour off the fat in the skillet and add the scallions and red wine.
10Bring to a boil and whisk in the garlic puree.
11Boil until the wine is reduced by half, thickened and syrupy.
12As it boils, scrape up the browned bits in the skillet with a wooden spoon.
13Stir in the meat juices that have accumulated unter the flank steak.
14Boil for 1 or 2 seconds more.
16Gently swirl in the 2 tablespoons softened butter so that it incorporates into the wine.
17Quickly slice the meat, against the grain, into thin strips.
18Arrange the slices on a hot platter, pour sauce down the center of them and serve at once.