cat lover
10-01-2006, 09:37 AM
1 1/2 pounds thin steak (flank, skirt, hangar or other thin steak)
2 tbsp black peppercorns
2 tbsp coarse kosher or sea salt
Sauce:
3 tbsp unsalted butter
1 cup minced shallot (about 8 medium size)
3/4 cup dry red wine
3/4 cup beef broth
kosher or sea salt and ground black pepper to taste
With a meat mallet or the edge of a skillet, crush the black peppercorns. Press the peppercorns and salt into the surface of the flat steak of your choice. Let rest for 30 minutes.To make the sauce, melt the butter in a medium size skillet over medium heat. Add the shallots and cook, stirring, till transparent, about 5 minutes. Stir in red wine and beef broth and simmer till very thick, about 30 minutes. Season with salt and black pepper. Keep warm.
When ready to grill, spray the coated steaks lightly with olive oil and grill over a hot fire, 2 to 3 minutes per side for rare. Let rest for 5 minutes, then slice against the grain and serve with the warm sauce. 4 servings
2 tbsp black peppercorns
2 tbsp coarse kosher or sea salt
Sauce:
3 tbsp unsalted butter
1 cup minced shallot (about 8 medium size)
3/4 cup dry red wine
3/4 cup beef broth
kosher or sea salt and ground black pepper to taste
With a meat mallet or the edge of a skillet, crush the black peppercorns. Press the peppercorns and salt into the surface of the flat steak of your choice. Let rest for 30 minutes.To make the sauce, melt the butter in a medium size skillet over medium heat. Add the shallots and cook, stirring, till transparent, about 5 minutes. Stir in red wine and beef broth and simmer till very thick, about 30 minutes. Season with salt and black pepper. Keep warm.
When ready to grill, spray the coated steaks lightly with olive oil and grill over a hot fire, 2 to 3 minutes per side for rare. Let rest for 5 minutes, then slice against the grain and serve with the warm sauce. 4 servings