Flank Steak with Shallot-Mustard Sauce

By lorik

Ingredients

• 1 flank steak (about 1 1/2 pounds)
• Salt and pepper
• 2 tablespoons vegetable oil
• 3 shallots, peeled and sliced thin
• 1/2 cup red wine
• 3/4 cup low-sodium chicken broth
• 2 tablespoons heavy cream
• 1 tablespoon coarse-grain mustard (see Test Kitchen Discoveries)
• 1 tablespoon finely chopped fresh parsley

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook steak until well browned, 5 to 7 minutes per side. Transfer to cutting board and tent with foil.

2. Heat remaining oil in empty skillet over medium heat until shimmering. Cook shallots until softened, about 3 minutes. Add wine, broth, and any accumulated beef juices and simmer, scraping up any browned bits, until slightly thickened, about 5 minutes. Off heat, whisk in cream, mustard, and parsley. Slice steak thinly against grain. Spoon sauce over steak. Serve.