Seared Flank Steak With Shallot Sauce
Serving Size / Yield
- One flank steak, about 2 lbs
- Corn oil, 1 tbsp
- Shallot, finely minced, 3 tbsp
- Garlic cloves, minced, 3
- Black pepper, freshly ground
- Kosher salt
- Dry red wine, 1/2 cup
- Beef broth, 3/4 cup
- Fresh chopped thyme, 1 tsp
- Fresh tarragon, chopped, 1 ybsp
- Dijon mustard, 1 tsp
- Unsalted butter, 6 tbsp
Season the flank with pepper and salt. Take a saute pan and coat the pan with the corn soil and put to high heat. Add the steak and sear it on both sides until well brown on both sides. It will take about 2 minutes (each side) to sear the steak well. Place a rack in the oven and set the oven to 400 degree F. Roast the steak in the oven until medium rare, for about 6-8 minutes. Now, cover the steak with foil and let it rest on a cutting board.
To prepare the sauce, melt half of the butter in a skillet over medium heat. Add in the garlic and the shallot and cook only until very light brown, about 1-2 mins. Pour in the wine, and let the mixture go into a boil, and become syrupy. Then lower the heat and add the thyme and the broth, and cook for another 6-8 mins. Then add the mustard and gradually the rest of the butter, stirring occasionally.
Cut the steak across diagonals and drizzle with the shallot sauce. Serve sprinkled with the tarragon.