Featured in our 2020 Wine & Food Pairing Series – Watch Video
Time: 50 minutes
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 (1 1/2 pound) piece flank steak
1 tablespoon cold butter in small chunks
In a medium saucepan over medium-high heat, sauté the shallots in 2 tablespoons of olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce it by half. Add the broth and reduce it by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
Brush the flank steak on both sides with 2 tablespoons of olive oil and season with salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium-rare, testing by pressing the meat with a finger. The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place it on a large platter. 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.
Serve with Iron Hub Old Vine Zinfandel.