Flank Steak with Garlic Wine Sauce
Seasoned beef flank steak is quickly pan-grilled, sliced and served over noodles with a garlic-red wine pan sauce.
1 1/2 pounds flank steak
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons butter - divided use
2 tablespoons sliced green onions
1 cup red wine
1 tablespoon crushed garlic
Hot cooked noodles for accompaniment
- Sprinkle steak with salt and pepper. Cook steak in a skillet over medium-high heat until well browned, about 1 minute per side. Reduce heat; add half the butter and cook 3 to 5 minutes on each side. Remove the meat from the pan and keep warm.
- Drain fat from pan; add green onions and wine. Bring to a boil and whisk in garlic, scraping up the browned bits from the pan. Boil until wine is reduced by half; remove from heat and stir in remaining butter.
- Slice meat against the grain into thin strips. Serve over noodles, spooning sauce on top.
Makes 6 servings.