How To make Flank Steak with Garlic Wine Sauce
1 1/2 lb Flank Steak (1 piece)
1 x Salt & Pepper, To Taste
2 T Unsalted Butter
2 T Unsalted Butter, Softened
2 T Thinly Slice Scallions
1 c Dry Red Wine
1 x 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 T 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 unter the flank steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 T 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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Pressure Cooker Recipes: Pulled Flank Steak In Red Wine Sauce | TODAY
Bren Hererra, author of “Modern Pressure Cooking,” shows how to make pulled flank steak in red wine sauce (ropa vieja), a Cuban dish you can prepare in a pressure cooker. She also demonstrates how to make Mexican chipotle carnitas in a Dutch oven.
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Pressure Cooker Recipes: Pulled Flank Steak In Red Wine Sauce | TODAY
Flank Steak with Mushroom Red Wine Sauce
Flank Steak with Mushroom Red Wine Sauce by youcancookgourmet.com with Joyce Ho. Video shot by Colvin Jason Exconde.
How to make delicious Chimichurri
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Flank Steak with Red Wine Sauce
Let’s Create! This is a simple recipe that I have designed for your enjoyment. I cooked the flank steak to perfection and created my own red wine sauce.
The salt was ordered at
Enjoy!
Red Wine Marinated Flank Steak
Full recipe available at
Throw this flank steak on the grill only after marinating it for one hour in a mixture made of red wine, rosemary, Worcestershire sauce, and garlic powder. This way the meat turns tender and juicy!
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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible