Flank Steak with Red Wine Sauce
Elevate your dinner table with this elegant Flank Steak with Red Wine Sauce, a restaurant-quality dish that's surprisingly easy to make at home. Perfectly seared flank steak, seasoned simply with salt and pepper, is paired with a rich and velvety red wine reduction made from dry red wine, beef broth, and aromatic shallots, garlic, and fresh thyme. This one-pan recipe comes together in just 35 minutes, making it the ideal choice for both weeknight dinners and special occasions. Finish the dish by slicing the steak against the grain for melt-in-your-mouth tenderness and drizzling the bold, savory sauce over the top. Pair it with creamy mashed potatoes or roasted vegetables for a truly unforgettable meal. This recipe is a must-try for steak lovers and red wine enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound flank steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large shallot
- 2 medium garlic cloves
- 1 cup dry red wine
- 0.5 cup beef broth
- 3 sprigs fresh thyme
Instructions
Remove the flank steak from the fridge and let it come to room temperature for about 20-30 minutes before cooking.
Pat the steak dry with paper towels, then season both sides generously with salt and black pepper.
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of olive oil and allow it to get hot but not smoking.
Sear the flank steak for 4-5 minutes on each side, or until it reaches your desired doneness (135°F for medium-rare). Remove the steak from the pan and set it aside to rest, loosely tented with foil.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once the butter has melted, add the finely chopped shallot and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Deglaze the pan by pouring in 1 cup of red wine, scraping up any browned bits with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the beef broth and fresh thyme sprigs to the skillet. Continue cooking the sauce for 5-7 minutes, or until it has reduced by half and thickened slightly.
Remove the thyme sprigs from the sauce and adjust seasoning with salt and pepper, if needed.
Slice the rested flank steak thinly against the grain for maximum tenderness.
Plate the steak slices and generously spoon the red wine sauce over the top. Serve immediately and enjoy!
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 4653 mg | 202% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.6 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 122 mg | 9% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1928 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
