Sauteed flank steak with shallot pan sauce
- Number of Servings: 4
Ingredients
2 T canola oil1 flank steak (1.25 lbs)1/4 t salt1/8 t black pepperShallot Pan Sauce:2 T finely chopped shallot1 T chopped fresh rosemary1 clove garlic, finely chopped1/2 c dry red wine1/2 c beef broth1 T butter1 T chopped flat-leaf parsley
Heat a large skillet over medium-high heat. Brush the steak with 1 T of the oil and season with salt and pepper. Add remaining T oil to skillet and add steak. Cook steak 4 min per side or until internal temp registers 125% on an instant-read thermometer for medium-rare. Remove to a warm plate and allow to rest 5 minutes while making sauce.
Make the Shallot Pan Sauce: Drain off all but 1 T of pan drippings. Add shallot to skillet and cook 1 minute. Add rosemary and garlic and cook 30 seconds to 1 minute, scraping up the browned bits on the bottom of the skillet. Add broth and wine and boil 1 minute. Whisk in butter, stir in parsley.
Thinly slice steak against the grain. Serve with pan sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user WOJCIKWRITER.
Make the Shallot Pan Sauce: Drain off all but 1 T of pan drippings. Add shallot to skillet and cook 1 minute. Add rosemary and garlic and cook 30 seconds to 1 minute, scraping up the browned bits on the bottom of the skillet. Add broth and wine and boil 1 minute. Whisk in butter, stir in parsley.
Thinly slice steak against the grain. Serve with pan sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user WOJCIKWRITER.
Nutritional Info Amount Per Serving
- Calories: 334.6
- Total Fat: 20.5 g
- Cholesterol: 78.5 mg
- Sodium: 224.6 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.1 g
- Protein: 29.4 g
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