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Flank Steak with Garlic Wine Sauce
Yield: 4 servings

1 1/2 lb flank steak
salt & pepper, to taste
2 Tbsp unsalted butter
2 Tbsp unsalted butter, softened
2 Tbsp thinly slice scallions
1 cup dry red wine
Garlic puree (1 head roasted)

Sprinkle flank steak with salt and a generous amount of freshly
ground black pepper. Heat a wide heavy skillet. Do not add fat.
When hot, cook seasoned steak until seared and well browned on each
side (about 1 minute per side). Reduce heat and add 2 Tbsp 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 the fat in the skillet and add the scallions and red wine.
Bring to a boil and whisk in the garlic puree. 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
1 or 2 seconds more. Remove from the heat. Gently swirl in the
2 Tbsp soften 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 of them and
serve at once.


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