Grilled Flank Steak Red Wine Shallots Sauce

A French classic dish, called in French “Bavette à l’ échalote,” which is a delicious cut of meat with a very tasty sauce.

Preparation Time: 20 minutes           Cooking Time: 30 minutes           Serves: 4

Ingredients
The Marinade:
1 flank steak, about 2 lbs
¼ cup olive oil
Salt and pepper
1 teaspoon dry thyme
Shallots Sauce:
2 teaspoons cold butter
2 medium sliced shallots
1 garlic cloves, minced
1/2 cup dry red wine
1 bay leaf
1 cups brown veal stock

Preparation Steps:

Prepare the Meat: Trim any fat or silver skin on both side of the flank. Brush flank steak on both sides with olive oil. Rub in well with salt, pepper and thyme. Let stand for 1 hour in refrigerator.

Make the Sauce: Meanwhile, heat butter in medium saucepan over medium-low heat. Add sliced shallots and chopped garlic; sauté until tender or about 5 minutes. Pour in wine, add bay leaf, bring to a boil, and reduce by half. Add the veal stock, and simmer gently for about 20 minutes, until sauce is reduced to 1¾ cups. Discard bay leaf.

Finish the Dish: Grill the meat on hot greased grill to desired stage. To serve, carve the steak in thin slices across the grain. Whisk in remaining butter in the sauce (monter au beurre). Spoon the sauce over the sliced steaks and serve immediately.

Chef Eric Tip: It is important to remember that with flank steak, as well as most other meats, it is essential to slice across the grain. If you slice with the grain, the meat will be tough. Also, any grilled or roasted meat requires a “resting” time after cooking to ensure that the juices will not be released. A flank steak should rest approximately 5 minutes before slicing.