Flank Steak with Garlic Wine Sauce

Featured by Domaine de Villeneuve in the International Wine Club.


Tender flank steak with a savory garlic wine sauce. Serve over vegetables and mashed potatoes for the perfect meal. Pairs beautifully with a Proprietary Red Blend.

Yield: 4
Prep Time: 55 Minutes
Cook Time: 20 Minutes


• 1 medium head of garlic
• 1 1/2 lbs. flank steak
• salt to taste
• 2 tsp. freshly ground black pepper
• 4 Tbs. butter
• 1/4 cup chopped green onions
• 1 cup dry red wine


Cut head of garlic in half, place on a square of foil, and drizzle with olive oil. Wrap.

Bake at 400 degrees for 45 minutes. Squeeze roasted garlic cloves out of skins, and mash into a puree. Set aside. Sprinkle steak with salt and a generous amount of freshly ground pepper.

Heat a large heavy skillet over medium high heat, but do not add fat. When hot, cook seasoned steak until seared and well browned on both sides, about a minute per side. Reduce heat to medium, and add 2 Tablespoons of the butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, and keep warm.

Pour off the fat in the skillet, and add the scallions and red wine. Bring to a boil, and whisk in the garlic puree. Boil until the wine is reduced by half, and is thick and syrupy. As it boils, scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat, and stir in the remaining 2 Tablespoons of butter until it is incorporated into the wine sauce.

Quickly slice the meat against the grain, into thin strips. Arrange on a hot platter, and pour the sauce down the center of the slices. Serve at once.