Bistro-Style Flank Steaks
From Cook”s Country | December/January 2014
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WHY THIS RECIPE WORKS:
To get juicy, bistro-style steaks without breaking the bank or hunting down obscure cuts of meat, we turned to common, affordable flank steak. By cutting a 2-pound piece of meat into four portions, we create thick steaks perfect for pan searing. We brown the steaks in a skillet to create a… read more
After cutting the meat into pieces, you should have four steaks with the grain (the long striations) running parallel to the long side. The amount of time that the steaks need in the oven will depend on the thickness of the meat—use an instant-read thermometer to check. Be careful when making the pan sauce, as the skillet handle will be hot.
1 (2-pound) flank steak, trimmed
Salt and pepper
2 teaspoons vegetable oil
3 tablespoons unsalted butter
1 large shallot, minced
3/4 cup dry white wine
1. Adjust oven rack to middle position and heat oven to 400 degrees. Cut steak in half lengthwise with grain, then cut each piece in half crosswise against grain to make 4 equal-size steaks. Pat steaks dry with paper towels and season with salt and pepper.
2. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add 1 tablespoon butter and swirl to melt. Lay steaks in pan and cook until well browned, 3 to 5 minutes per side. Move skillet to oven and cook until steaks register 125 degrees (for medium rare), 3 to 5 minutes. Transfer steaks to plate and tent loosely with aluminum foil.
3. Return skillet with drippings to medium-high heat (skillet handle will be hot). Add 1 tablespoon butter and shallot and cook until shallot is browned, about 2 minutes. Add wine and any accumulated beef juices from plate and bring to boil, scraping up any browned bits. Continue to boil until slightly thickened and reduced to about ½ cup, about 5 minutes.
4. Remove sauce from heat and swirl in remaining 1 tablespoon butter until melted. Season with salt and pepper to taste. Slice steaks thin against grain on bias and serve with sauce.