Grilled Flank Steak with Shallot and Red Wine Sauce

Ingredients
4 shallots, sliced in thin rings
4 tablespoons olive oil
1 cup red wine
1 cup beef broth
Salt and freshly ground black pepper
1 flank steak (1 ¹⁄₂ pound)
1 tablespoon butter, cold

Instructions
1. In a medium saucepan over medium-high heat, sauté the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.

2. Meanwhile, brush the flank steak on both sides with 2 tablespoons of the olive oil and season with salt and pepper. Place on the center of grill (or griddle) and sear 5 to 8 minutes per side for rare to medium rare.  Remove from the grill (or griddle) and allow to rest, loosely covered with aluminum foil, 5 to 10 minutes. Slice the flank steak on the diagonal and place on a serving plate.

3. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.

Comments
I have no idea where I found this recipe, but it’s the one I used the first time I ever made flank steak.  A year later I’m still making it because it’s fantastic.  The shallot pan sauce is delicious and flank steak is an extremely flavorful cut of meat.  The only problem I have with cooking this is the smoke detector… flank steak combined with a griddle on high heat makes for quite a bit of smoke in the house.  

Shown here with Okra Cornmeal Fritters.

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