Grilled Flank Steak with Shallots and Barbera
This recipe is excellent for an easy backyard get-together.
Ingredients
- 4 tablespoons olive oil
- 4 shallots very thinly sliced
- salt and pepper
- 1 cup Barbera
- 1 cup beef broth
- 1 ½ pound piece of flank steak
- 1 tablespoon cold butter cubed
Instructions
- Heat a saucepan over medium-high heat, and sauté the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 minutes. Raise the heat to high, add the red wine, and reduce by half. Add broth and reduce by half. 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 pepper. Place in the center of the grill and sear for 5-8 minutes per side for rare to medium-rare. Test the meat by pressing it with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and let the meat rest for 10 minutes, loosely tented with foil.
- Enjoy a glass of Iron Hub Barbera while the steak reabsorbs its juices.
- Slice the flank steak diagonally and place it on a large platter. Finish the sauce by swirling in the cold butter, then top the steak with some of the sauce and serve the remainder on the side.
- Serve with Iron Hub Barbera.