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Flank Steak with Red Wine Sauce

Flank Steak with Red Wine Sauce

A succulent, pan-seared flank steak served with a rich, velvety red wine reduction sauce, perfect for a gourmet weeknight dinner or special occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner
Cuisine American
Servings 4 servings
Calories 380 kcal

Ingredients
  

For the Steak:

  • 1.5 lbs flank steak
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp fresh rosemary, chopped

For the Red Wine Sauce:

  • 1 cup dry red wine (e.g., Cabernet Sauvignon)
  • 1 shallot, finely diced
  • 2 tbsp unsalted butter
  • 1 cup beef broth
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions
 

  • Marinate Steak: Rub steak with olive oil, garlic, salt, pepper, and rosemary. Let sit for 10–15 mins.
    Sear Steak: Heat a cast-iron skillet over high heat. Sear steak 4–5 mins per side for medium-rare. Rest for 10 mins before slicing.
    Make Sauce: In the same skillet, sauté shallots until soft (2 mins). Deglaze with red wine, scraping up browned bits. Simmer until reduced by half.
    Finish Sauce: Add beef broth, balsamic, and mustard. Reduce by half again. Whisk in butter until glossy. Season to taste.
    Serve: Slice steak against the grain and drizzle with sauce.

Notes

  • Let steak rest to retain juices.
  • Substitute shallots with onions if needed.
Keyword Flank Steak with Red Wine Sauce