Flank Steaks with Shallot-Red Wine Sauce

A buttery red wine-and-shallot sauce with a touch of sweetness from balsamic vinegar turns a simple, juicy flank steak into a special meal.

  • Total Time:
  • Servings: 4


  • Two 12-ounce flank steaks, about 3/4 inch thick
  • Salt
  • Pepper
  • 5 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 4 large shallots, thinly sliced
  • 3/4 cup dry red wine
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar

How to make this recipe

  1. Season the steaks generously with salt and pepper. In a large cast-iron skillet, melt 2 tablespoons of the butter. Add the steaks and cook over high heat, turning once, until medium-rare, 6 minutes total. Transfer to a carving board and let rest for 10 minutes.

  2. Meanwhile, in a medium saucepan, melt 2 tablespoons of the butter in the olive oil. Add the shallots and cook over moderate heat, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the red wine, vinegar and sugar and simmer until reduced by half, 3 to 5 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Season the sauce with salt and pepper.

  3. Slice the steaks across the grain and serve with the sauce.

Suggested Pairing

Pair this dish with a lively Brouilly from Beaujolais, which matches the steak in juiciness and has enough acidity to cut through the fat.

Contributed By Photo © Oddur Thorisson Published April 2015

Related Video

More Videos
The Perfect Burger Blend

1029874 recipes/flank-steaks-shallot-red-wine-sauce 2015-03-16T23:15:28+00:00 Mimi Thorisson fathers-day|4|fast|weeknight-dinner april-2015 recipes,flank-steaks-shallot-red-wine-sauce 1029874

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5