Ingredients
- 1-1/2 pounds flank steak (1 piece)
- salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons scallions, thinly sliced
- 1 cup dry red wine
- 1 head of roasted garlic (see Note below)
Instructions
- Sprinkle flank steak with salt and a generous amount of freshly ground black pepper.
- Heat a large heavy skillet. Do not add butter or other fat. When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 tablespoons of butter.
- Cook 3 to 5 minutes on each side. For best results, the meat should be quite rare. Remove the meat from the pan and keep warm.
- Pour off any fat in the skillet, and add the scallions and red wine. Bring to a boil and whisk in the garlic purèe. Boil until the wine is reduced by half, thickened, and syrupy. As it boils, scrape up the browned bits in the skillet with a wooden spoon.
- Stir in the meat juices that have accumulated under the flank steak. Boil for a few seconds more. Remove from heat.
- Gently swirl in the 2 tablespoons of softened butter so that it incorporates into the wine.
- Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hot platter, pour sauce down the center and serve at once.
