Sauteed flank steak with shallot pan sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Sauteed flank steak with shallot pan sauce calories by ingredient

Number of Servings: 4


    2 T canola oil
    1 flank steak (1.25 lbs)
    1/4 t salt
    1/8 t black pepper
    Shallot Pan Sauce:
    2 T finely chopped shallot
    1 T chopped fresh rosemary
    1 clove garlic, finely chopped
    1/2 c dry red wine
    1/2 c beef broth
    1 T butter
    1 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.