Seared Flank Steak with a Red Wine Sauce

Quick Seared Flank Steak with a Red Wine Pan Sauce

AuthorSara Bojarski Prep Time: 0:05:00
Cook Time: 0:20:00
Total Time: 0:25:00
Serving Size: Serves 4 Ingredients
  • 2 lbs Flank Steak
  • Salt and Pepper
  • 1 Tablespoon Shallot (minced)
  • 1/2 Cup Red Wine (I used a Cabernet Sauvignon)
  • 3/4 Cup Low Sodium Beef Broth
  • 2 Sprigs Thyme
  • Trim your steak of any excess fat and cut into 4 equal sized portions and carefully score each side of the steak in a cross-hatch pattern (this prevents the steak from buckling when it cooks). Heat up a large metal skillet with enough canola oil to lightly coat the bottom of the pan. Season the steak generously on both sides with salt and pepper.
  • Once the pan is smoking hot, place your steak in the pan, presentation side down. Cook for about 4 minutes until you have a nice golden brown crust, turn over and cook another 4-5 minutes or until you've reached your desired doneness.
  • Remove the steak from the pan and allow to rest on a rack for at least 10 minutes - cover with foil to keep hot. You may have to do the steak in batches.
  • Once you've cooked all your steak - dump out the oil in the pan but place the pan back over a medium heat. Add in your shallots and deglaze with the red wine using a spoon to scrape up all the browned bits from the bottom of the pan. Reduce the wine completely (about 3 minutes), then add in your stock and thyme. Cook until the sauce thickens just enough to coat the back of a spoon - 3 minutes. Taste and season with salt and pepper.
  • When serving the sauce with the meat, you can either serve it as is (just remove the thyme) or you can strain it - which is what I like to do.