Flank Steak with Wine Sauce

Ingredients

  • 1 whole garlic bulb
  • 1-1/2 t. olive oil, divided
  • 1 beef flank steak (1-1/2 lbs.)
  • 1 t. coarsely ground pepper
  • 3/4 t. salt
  • 2 Tbls butter, divided
  • 1/2 c. reduced-sodium beef broth
  • 1 c. dry red wine (I used Merlot)
  • 1/4 c. thinly sliced green onions

Instructions

Remove paper outer skin from garlic bulb (do not peel or separate cloves). Cut top off of garlic bulb; brush with 1/2 t. olive oil. Wrap bulb in heavy duty foil. Bake at 425 degrees for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside.

Sprinkle steak with pepper and salt. In a large nonstick skillet coated with cooking spray, cook steak over med-high heat in remaining oil for 3-4 minutes on each side or until browned.

Reduce heat to medium; add 1 Tbls. butter. Cook about 8 minutes on each side or until meat reaches desired doneness (medium = 160 degrees).

If it is not quite done to your liking, transfer to a baking dish and put in oven at 300 degrees to finish cooking while you make the sauce.

If the steak is done, remove to a platter and cover with foil to keep warm.

Gradually add broth and wine, stirring to loosen browned bits. Bring to a boil. Stir in mashed garlic. Reduce heat; simmer, uncovered, until liquid is reduced by half. Strain sauce and return to pan; stir in remaining butter until melted.

Transfer meat to a cutting board and thinly slice steak across the grain. Place on serving platter, pour a little sauce over slices and sprinkle with onions.

NOTE: Serve remaining sauce on the side.