Argentine Flank Steak with Red Wine Reduction
A delicious and savory Argentine-style flank steak with a rich red wine reduction sauce.
Remixed 1 time- Prep Time: min
- Cook Time: 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
- 1 Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Season the flank steak with salt and pepper on both sides.
- Heat 1 tablespoon of olive oil in an oven-safe skillet over high heat.
- Sear the steak for 2 minutes on each side to get a nice crust.
- Transfer the skillet to the oven and cook the steak for 5-7 minutes for medium-rare, or until desired doneness.
- Remove the steak from the skillet and let it rest for 10 minutes.
- In the same skillet, add the remaining olive oil and sauté the minced garlic until fragrant.
- Pour in the red wine and beef broth. Simmer until the liquid reduces by half, stirring occasionally.
- Slice the flank steak against the grain and serve drizzled with the red wine reduction sauce.
Nutritional Estimates
Per serving · 2 servings total
| calories | — |
|---|---|
| protein | — |
| carbohydrates | — |
| fat | — |
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