Ingredients with Measurements:
- 2 pounds flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large skillet
- Small saucepan
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the flank steak and cook for 4 minutes per side, or until cooked to desired doneness.
3. Remove the steak from the skillet and set aside.
4. Add the garlic, oregano, thyme, rosemary, and pepper to the skillet and cook for 1 minute.
5. Pour in the red wine, beef broth, and Worcestershire sauce. Bring to a boil and reduce heat to low. Simmer for 10 minutes.
6. In a small saucepan, melt the butter over medium heat. Add the flour and whisk to combine. Cook for 1 minute, stirring constantly.
7. Slowly add the butter-flour mixture to the skillet, stirring constantly. Simmer for 5 minutes, or until the sauce has thickened.
8. Add the parsley and stir to combine.
9. Return the steak to the skillet and spoon the sauce over the steak.
10. Serve immediately.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium-high
Serving Size: 4
Nutritional Information:
Calories: 590
Fat: 33g
Carbohydrates: 7g
Protein: 55g
Substitutions for Ingredients
- Olive oil: Canola oil or vegetable oil
- Red wine: White wine or beef broth
- Worcestershire sauce: Soy sauce or fish sauce
- Butter: Margarine or vegetable shortening
- All-purpose flour: Whole wheat flour or cornstarch
Variations:
- Add mushrooms to the sauce for a heartier flavor.
- Substitute the flank steak for sirloin steak or ribeye steak.
- Use a different type of red wine, such as Merlot or Cabernet Sauvignon.
Tips and Tricks:
- Make sure to use a dry red wine for the sauce, as sweet wines will make the sauce too sweet.
- Make sure to cook the steak to desired doneness, as overcooking will make the steak tough.
- If the sauce is too thick, add a little more beef broth or red wine to thin it out.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until heated through.
Presentation Ideas:
Serve the steak with mashed potatoes or roasted vegetables and a side salad.
Garnishes:
Garnish with freshly chopped parsley or chives.
Pairings:
Pair with a glass of red wine or a light beer.
Suggested Side Dishes:
Mashed potatoes, roasted vegetables, steamed broccoli, or a side salad.
Troubleshooting Advice:
- If the sauce is too thick, add a little more beef broth or red wine to thin it out.
- If the sauce is too thin, add a little more flour to thicken it up.
Food Safety Advice:
Make sure to cook the steak to desired doneness, as undercooked steak can cause food-borne illnesses.
Food History:
Flank steak is a cut of beef that has been used for centuries. It is believed to have originated in Europe, where it was used in stews and other dishes.
Flavor Profiles:
This dish has a savory flavor with notes of garlic, oregano, thyme, rosemary, and red wine.
Serving Suggestions:
Serve with mashed potatoes or roasted vegetables and a side salad.
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Taste: Savory, Rich, Tangy, Umami, Herbaceous