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Recipe

Seared Flank Steak with Shallot-Mustard Sauce

Scott Phillips

Servings: four.

Tuck into this juicy steak with its savory red-wine-and-shallot pan sauce, and you’ll feel like you’re dining in a Parisian bistro.

Ingredients

  • 1 flank steak, about 1-1/2 lb.
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. corn oil
  • 6 Tbs. cold unsalted butter (4 Tbs. cut into 1/2-inch cubes) 
  • 3 Tbs. finely minced shallot
  • 3 medium cloves garlic, minced
  • 1/2 cup dry red wine
  • 3/4 cup low-salt beef broth
  • 1 tsp. chopped fresh thyme
  • 1 tsp. Dijon mustard
  • 1 Tbs. chopped fresh tarragon

Nutritional Information

      Calories (kcal) : 450
      Fat Calories (kcal): 270
      Fat (g): 31
      Saturated Fat (g): 15
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 110
      Sodium (mg): 650
      Carbohydrates (g): 3
      Fiber (g): 1
      Protein (g): 35

Preparation

  • Set a rack in the center of the oven and heat the oven to 400°F. Season the steak generously with salt and pepper. Heat an ovenproof 12-inch sauté pan over high heat until very hot. Add the oil to coat the pan and sear the steak on one side until well browned, about 1-1/2 minutes. Flip with tongs and cook until the second side is well browned, about another 2 minutes. Put the pan in the oven and roast until the steak is cooked to your liking, 5 to 7 minutes for medium rare. Transfer the steak to a cutting board and let rest, lightly covered with foil, while you make the sauce.
  • Set the same skillet over medium heat and add 2 Tbs. of the butter. When the butter melts, add the shallot and garlic and cook until soft and translucent but not browned, about 2 minutes. Add the wine, increase the heat to medium high, and boil until syrupy, 2 to 4 minutes. Add the broth and thyme and boil until about 1/3 cup of liquid remains, 6 to 8 minutes. Reduce the heat to low and whisk in the mustard. (Don’t let the sauce boil after the mustard is added.) Stir in the 4 Tbs. butter cubes, a few at a time. Stir in half the tarragon and season the sauce to taste with salt and pepper.
  • With a sharp knife, slice the steak thinly across the grain on the diagonal, drizzle with the sauce, and sprinkle with remaining tarragon.

Complete the bistro menu with a simple arugula salad and a batch of Oven Fries.

Reviews

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Reviews

  • MairiC | 12/03/2014

    Hadn't had steak in ages and this was so good! I did find it a bit salty...not sure if it was the recipe or my own liberal hand, but I added some heavy cream at the end to try to balance it out. I didn't have fresh tarragon so used 1/2 tsp of dried and added it at the same time as the broth and thyme. Excellent!

  • Alioop21 | 08/13/2014

    Definitely enjoyed the process. We used a flat iron steak because it was cheaper, but when it was done, it sliced easily, we didnt need a knife to cut it at the table. It was that tender.So the sauce took a little longer than I had thought it would, but its worth it to reduce the sauce to a thicker creaminess. What flavor! I didnt use much tarragon as I am not a huge fan and we did olive oil vs corn oil.Sides: chive mashed potatoes and steamed asparagusProbably going to become another regular. All in all it was around $13.00 for the meal (as I already had wine, Dijon mustard and the spices)For how easy and relatively inexpensive, this is probably a meal to entertain with as the plating is pretty

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