Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Flank Steak (1 piece) 2 T Thinly Slice Scallions
1 x Salt and Pepper, To Taste 1 c Dry Red Wine
2 T Unsalted Butter 1 x Garlic Puree(1 head Roasted)
2 T Unsalted Butter, Softened

Sprinkle flank steak with salt and a generous amount of freshly ground
black pepper. Heat a wide heavy skillet. Do not add fat. When hot,
cook seasoned steak until seared and well browned on each side (about
1 minute per side). Reduce heat and add 2 T butter. Cook 3 to 5
minutes on each side. For best results, the meat should be quite
rare. Remove the meat from the pan 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, thickened, and syrupy.
As it boils, scrape up the browned bits in the skillet with a wooden
spoon. Stir in the meat juices that have accumulated unter the flank
steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently
swirl in the 2 T soften butter so that it incorporates into the wine.
Quickly slice the meat, against the grain, into thin strips. Arrange
the slices on a hot platter, pour sauce down the center of them and
serve at once.

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