Remixed from “Argentine Flank Steak with Red Wine Reduction” — View Original
Remix request: “Add a potato side to this dish”
Argentine Flank Steak with Red Wine Reduction and Roasted Potatoes
Juicy flank steak with a savory red wine reduction served alongside hearty roasted potatoes.
- Prep Time: 15 min
- Cook Time: 40 min
Servings:
2 servings
Ingredients
- 1 lb flank steak
- 1 1/2 cup red wine
- 2 cloves garlic, minced
- 1 1/2 cup beef broth
- 2 tablespoons olive oil, divided
- 1 Salt and pepper to taste
- 1 lb potatoes (Yukon Gold or russet), cut into 1-inch chunks
- 1 tablespoon olive oil for potatoes
- 1 1/2 teaspoon dried oregano (optional)
- 1 Salt to taste
Instructions
- Preheat the oven to 425°F (220°C). Lightly toss potato chunks with 1 tablespoon olive oil, a pinch of salt, and oregano; spread on a baking sheet. Roast 25–30 minutes until golden and tender, flipping halfway.
- Pat the flank steak dry and season with salt and pepper on both sides.
- Heat 1 tablespoon olive oil in an oven-safe skillet over high heat. Sear the steak 2 minutes per side until a crust forms.
- Transfer the skillet to the oven and roast 5–7 minutes for medium-rare, or to desired doneness.
- Remove the steak from the skillet and rest 5–7 minutes, then thinly slice against the grain.
- In the same skillet, heat remaining 1 tablespoon olive oil over medium heat; sauté minced garlic until fragrant, about 30 seconds.
- Add red wine and beef broth; simmer until the liquid reduces by half, about 6–8 minutes, stirring occasionally.
- Serve sliced steak with the red wine reduction and roasted potatoes on the side.
- Drizzle any extra reduction over potatoes if desired.
Chef’s Pro Tips
- Rest steak 5–7 minutes before slicing for juicier texture.
- Cut potatoes smaller for faster roasting.
- Use a hot oven to get a crisp potato exterior.
Nutritional Estimates
Per serving · 2 servings total
| calories | 640 |
|---|---|
| protein | 45 g |
| carbohydrates | 42 g |
| fat | 28 g |
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