Seared Flank Steak With Shallot Sauce

Seared Flank Steak With Shallot Sauce


(2 votes) 4 2

This seared flank steak dish will be a delight to all meat lovers. We are using shallot-mustard sauce to go with the steak. We also recommend that you complete the dish with a batch of french fries and some arugula salad for best results.

Shared by
Chicago, IL

Serving Size / Yield

2 servings


  • About 2 lb. flank steak
  • 1 Tbs. corn oil
  • 3 Tbs. shallot, finely minced
  • 3 garlic cloves, minced
  • freshly ground black pepper
  • kosher salt
  • 1/2 C. dry red wine
  • 3/4 C. beef broth
  • 1 tsp. fresh chopped thyme
  • 1 ybsp. fresh tarragon, chopped
  • 1 tsp. dijon mustard
  • 6 Tbs. unsalted butter

Our Readers Also Loved


Season the steak with pepper and salt
Take a saute pan and coat the pan with the corn oil 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 and drizzle with the shallot sauce
Sprinkle with the tarragon and serve 

Around The Web