Flank Steak With Garlic Wine Sauce

Servings: 4
Ingredients:

1 1/2 lb Flank Steak (1 piece)
1 x  Salt and Pepper, To Taste
2 T  Unsalted Butter
2 T  Unsalted Butter, Softened
2 T  Thinly Slice Scallions
1 c  Dry Red Wine
1 x  Garlic Puree(1 head Roasted)

Sprinkle flank steak with salt and a generous amount
of freshly ground black pepper. Heat a wide heavy
skillet. Do not add fat. When hot, cook seasoned
steak until seared and well browned on each side
(about 1 minute per side). Reduce heat and add 2 T
butter. Cook 3 to 5 minutes on each side. For best
results, the meat should be quite rare. Remove the
meat from the pan and keep warm. Pour off the fat in
the skillet and add the scallions and red wine. Bring
to a boil and whisk in the garlic puree. Boil until
the wine is reduced by half, thickened, and syrupy.
As it boils, scrape up the browned bits in the
skillet with a wooden spoon. Stir in the meat juices
that have accumulated unter the flank steak. Boil for
1 or 2 seconds more. Remove from the heat. Gently
swirl in the 2 T soften butter so that it incorporates
into the wine. Quickly slice the meat, against the
grain, into thin strips. Arrange the slices on a hot
platter, pour sauce down the center of them and serve
at once.

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