Home Bistro Recipe 2: Seared Flank Steak with a yummy mustard and shallot sauce

Welcome back! And thank you for such warm thoughts on my first home bistro recipe.Again I always love your thoughts and feedback.

Again this is another delight I enjoy making thats easy. oh so yummy, and will impress friends, family, and foodies alike.

Enjoy!

1 flank steak (aproximately 1.5 lbs)

Kosher Salt and Black Pepper

1 TBSp. Veg. Oil

6 tbsp unsalted butter (chilled)

3 tbsp finely minced shallot

3 minced medium sized garlic cloves

1/2 cup dry red wine

3/4 tsp. low-salt beef broth

1 tsp chopped fresh Thyme

1 tsp. Dijon Mustard (grain works best)

1 Tbs. Tarragon

to start this easy and delicious recipee turn on your oven to 400 with the oven rack in the center. Season the steak generously with the salt and pepper. heat an ovenproof 12-inch saute pan over high heat until very hot. add the oil to coat bottom of the saute pan and pan sear the steak on one side till well browned (about 1-2 minutes) flip with strong tongs (easier and less messy :)  ) to other side and brown for another 2 minutes or so. Put the pan in the oven and roast until steak is cooked to your liking. I prefer flank steak cooked 5-7 minutes for medium rare (will continue to cook after removing from oven and anything more makes meat very dry and icky tough) transfer steak to cutting board and let rest (see still cooking) and tent lightly with foil (to keep in residual heat)

Keep covered until finished with sauce.

Set the same skillet (I love one pan meals!) over medium heat and add 2 tbsp. of the butter. when the butter is melts add the shallots and garlic until soft but not browned (burnt garlic is very bitter and oh so not yummy!) about 2 minutes. Add the wine and increase heat to medium high heat and boil until syrupy which takes me about 3-4 minutes.add the broth and thyme and boil until only about 1/3 of a cup liquid remains. this takes me about 7 minutes or so.now reduce heat to low and whisk in mustard making sure not to let the sauce boil anymore after adding the mustard. add in the remaining butter in 1 tbs. cubes one at a time. stirring frequently add more butter when butter melts. After adding the butter add half of the tarragon and season sauce with salt and pepper to your liking. smells fantastic eh? just wait till you taste it!

Know the easy part just remove the foil from the flank steak and take a sharp carving knife or santoku and slice thin even slices accross the grain diagonnaly drizzle with the yummy sauce and sprinkle with remaining tarragon (looks yummy eh?)

Now I usually pair with oven roasted potatoes or pom frittes(fries) of your liking and a nice arugula or belgin endive salad with a wine a red wine vinnegrette is always yummy. you will be the talk of the town.

enjoy!