Seared Flank Steak with Shallot-Mustard Sauce

Seared Flank Steak with Shallot-Mustard Sauce
Photo by Scott Phillips


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

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


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