Nice. I have to do something nice. Well, much more than nice. Something … something to thank someone for patience and support, for loving and caring, for pulling you through a very difficult time and still really liking you on the other side of the mess.
As a person whose life events are remembered by meals, what better way to say thank you than a really good dinner and creating a memory.
Dinner. A spectacular dinner. It has to be simple, as most of my kitchen gear is still in boxes.
He’s not too picky and is always happy being the recipient of my experimentation. But it’s a birthday and a celebration and we are tired. My thought has to go to his go to fav … hmmmm … that’s really very simple. Can you say carnivore?
Steak is simple and this red wine shallot sauce makes it a little bit more than ‘just’ a steak. I coupled the steak with Hasselback Potatoes and a salad. A bottle of champagne. THAT Chocolate Cake for dessert. Hopefully this meal will show the dear one just how special I think he is.
- 4 shallots, sliced in thin rings
- 4 T olive oil
- 1 C red wine
- 1 C beef broth
- Salt and freshly ground black pepper
- 1 (1 1/2 pound) piece flank steak
- 1 T cold butter, in small chunks
NOTE: If you wouldn’t drink it, don’t cook with it!
In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes.
Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
NOTE: I am becoming my mother! I read the recipe. I really did. But in my haste, I mixed the red wine and broth together and then realized that they were added seperately. No, the sauce police didn’t come, but I think it would have been thicker and little more syrupy if I had done it properly.
Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat.
Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.