The quick pan sauce that tops the steak gets its deep
flavor by reducing beef broth in the same pan the steak was cooked in. The browned bits left from
the steak, along with garlic and balsamic vinegar, add layers of flavor to the
sauce.
GARLIC FLANK STEAK
Serves:
4 Difficulty Level: 2 (of 5) Prep Time: 5 Minutes Ready In: Less than 30
minutes
INGREDIENTS:
•16 oz. flank steak (3/4 to 1 inch thick)
•1/2 teaspoon pepper
•2 teaspoon olive oil
•4 garlic cloves, thinly sliced
•2 cup beef broth
•4 tablespoons chopped fresh Italian parsley
•2 teaspoon balsamic vinegar
•2 teaspoon butter (chilled)
PROCEDURE:
•Sprinkle steak with pepper.
•Heat large sauté pan over medium heat until hot.
•Add oil; heat until hot.
•Cook steak 10 to 12 minutes for medium-rare, turning once.
•Remove steak; let stand 5 minutes.
•Thinly slice across the grain.
•Meanwhile, cook and stir garlic in same skillet over medium heat 30 seconds or
until fragrant.
•Add broth; bring to a boil, stirring to scrape up any browned bits from bottom
of skillet.
•Increase heat to medium-high; boil 4 to 6 minutes or until reduced to about
1/3 cup.
•Whisk in all remaining ingredients; pour over steak.
Enjoy,
Chef Phil
Should really try to find the
Italian parsley (sometimes called "flat leaf" parley) as the taste is
quite different from the regular parsley.
