- 4
Ingredients
- 1 1/2 pounds flank steak
- 2 TBSP vegetable oil
- 1 cup shallots, peeled and thinly sliced
- 1 cup red wine
- 1/4 cup red wine vinegar
- 4 ounces (6 TBSP) unsalted butter, at room temperature
- 3 TBSP chopped fresh tarragon leaves
Preparation
Step 1
Season flank steak well on both sides with salt and fresh black pepper. Heat a large saute pan over high heat, then add the vegetable oil. When the oil just begins to shimmer across the surface of the pan, lay the flank steak in the pan from front to back (away from you). Cook the flank steak for about 4 minutes on one side, until deeply golden brown, then turn and cook for an additional 4-5 minutes. Remove steak from pan to plate.
Reduce heat to medium and add the shallots to the pan. Sweat them for about a minute, stirring constantly, then add the red wine and the vinegar, stirring with a wooden spoon and scraping up the brown bits from the bottom. Cook the wine for 4 minutes, allowing the alcohol to evaporate. Return flank steak to the pan and allow meat to simmer in the liquid 3 minutes on each side. Remove flank steak to a cutting board. Allow the liquid to continue to reduce until it's almost a syrup, stirring occasionally, about 3-4 minutes. Turn off heat.
Slice the flank steak against the grain in long slices with a very sharp knife and arrange on a platter. Add the butter and tarragon to the red wine shallot mixture and stir quickly and vigorously over medium heat until the butter is just melted and incorporated. Pour over the flank steak and serve immediately.