• 6servings
  • 70minutes
  • 227calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 whole garlic bulb

  2. 1-1/2 teaspoons olive oil, divided

  3. 1 beef flank steak (1-1/2 pounds)

  4. 1 teaspoon coarsely ground pepper

  5. 3/4 teaspoon salt

  6. 2 tablespoons butter, divided

  7. 1/2 cup reduced-sodium beef broth

  8. 1 cup dry red wine or 1/4 cup grape juice and 3/4 cup additional reduced-sodium beef broth

  9. 1/4 cup thinly sliced green onions

Instructions Jump to Ingredients ↑

  1. Flank Steak with Wine Sauce Recipe photo by Taste of Home Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off of garlic bulb; brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside.

  2. Sprinkle steak with pepper and salt. In a large nonstick skillet coated with cooking spray, cook steak over medium-high heat in remaining oil for 3-4 minutes on each side or until browned.

  3. Reduce heat to medium; add 1 tablespoon butter. Cook for 4-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.

  4. Gradually add broth and wine or grape juice and additional broth to pan, stirring to loosen browned bits. Bring to a boil. Stir in mashed garlic. Reduce heat; simmer, uncovered, until liquid is reduced by half.

  5. Strain sauce and return to pan; stir in remaining butter until melted. Thinly slice steak across the grain. Sprinkle with onions; serve with sauce. Yield: 6 servings (3/4 cup sauce).


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