Seared Flank Steak with Shallot-Mustard Sauce

Ingredients

• 1 flank steak, about 1-½ lb.
• 1 Tbs. corn oil
• Kosher salt and freshly ground black pepper
• 6 Tbs. cold unsalted butter (4 Tbs. cut into ½-inch cubes)
• 1 tsp. chopped fresh thyme
• 1 tsp. Dijon mustard
• 1 Tbs. chopped fresh tarragon
• + 4 more ingredients
• • 3 Tbs. finely minced shallot
  • 3 medium cloves garlic, minced
  • ½ cup dry red wine
  • ¾ cup low-salt beef broth

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...

View full recipe at Fine Cooking