September 13, 2020
Flank Steak with Shallot Sauce
This is delicious and easy but fancy enough for company. Serve with a side salad and some roast asparagus or cauliflower puree for a full meal.
Servings: 4
Calories: 535kcal
Ingredients
- 2 pounds flank steak
- salt and pepper to taste
- 2 tablespoons avocado oil
- 5 tablespoons butter (4 tablespoons set aside and cut into 1/2-inch cubes), or 1 tablespoon avocado oil and 1/3 cup coconut cream for dairy-free (You can add a pinch of glucomann powder to thicken the sauce, if desired as the coconut cream will not form the same emulsion that the butter will.)
- 1 shallot minced
- 2 garlic cloves minced
- 1/2 cup dry white wine optional, or use chicken broth
- 1/2 cup chicken broth
- 1/2 teaspoon thyme dried, or 1 teaspoon fresh
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh tarragon chopped
Instructions
- Preheat the ovenās broiler and oil a rimmed baking sheet with 1 tablespoon avocado oil.
- Dry the flank steak well and season with salt and pepper. Place onto the baking sheet, rubbing the second tablespoon of oil all over the surface. Broil on high for 8-10 minutes, for medium rare (125ĀŗF), or until cooked to your liking. Let the steak rest for 10 minutes before slicing. While the steak is cooking, prepare the sauce.
- In a medium size pan, melt a tablespoon of butter and when hot, add the shallots. Cook, stirring occasionally until the shallots are softened and just beginning to caramelize, about 5 minutes. Add the garlic and cook until fragrant, one minute more. Deglaze with white wine, if using, and reduce until little to no liquid remains, about 5-10 minutes. Add the chicken broth and cook, until reduced by half, another 5-10 minutes. Reduce the heat to a bare simmer and add in the thyme and dijon. While whisking constantly, slowly incorporate the remaining butter cubes. A thickened and creamy sauce will be produced as the butter is emulsified. Stir in the tarragon and season to taste with more salt and pepper.
- Slice steak against the grain (to ensure a more tender texture) and spoon sauce over top. Serve with a bit more fresh tarragon, if desired.
Nutrition Facts
Flank Steak with Shallot Sauce
Amount per Serving
Calories
535
% Daily Value*
Fat
33
g
51
%
Saturated Fat
8
g
50
%
Cholesterol
136
mg
45
%
Sodium
410
mg
18
%
Potassium
869
mg
25
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
49
g
98
%
Vitamin A
668
IU
13
%
Vitamin C
4
mg
5
%
Calcium
70
mg
7
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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