Flank Steak With Red Wine Reduction
A red wine sauce provides the perfect acidic balance to the sumptuous healthy fat of Wagyu steak. We like it on our Wagyu flank steak, which take well to sauces and marinades. Wagyu flank steak is far more tender than traditional, but take care to cut it across the grain to make it really melt in your mouth.
Ingredients
- 2 Miraflora Wagyu flank steaks
- Salt
- Pepper
- ¼ cup neutral oil
- 2 cups red wine
- 1 cup beef stock
- 1 tbsp soy sauce
- ¼ cup honey
- Few sprigs of rosemary
- 1 tbsp corn starch
- ¼ cup water
Instructions
- Allow steaks to sit out of the fridge for 20 minutes to come up to room temperature. Pat steaks dry with a paper towel, and season generously with salt and pepper. Heat neutral oil in a large skillet over high heat.
- Lay steaks gently into the pan and leave undisturbed for 2-3 minutes or until a strong sear is achieved. Flip and reduce heat to medium. let cook for another 2-3 minutes. Flip again and check the internal temperature with a meat thermometer. Continue to flip every minute until your desired internal temperature is achieved. (Recommended 130 F for medium-rare.) Once your desired internal temperature is achieved, remove steaks, tent with aluminum foil and let rest.
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While the steak is resting, start your sauce. Increase heat to high and deglaze the pan with red wine. Let the wine hit a boiling point and add rosemary. Allow the wine to cook on high heat for about 1-2 minute to cook off the alcohol. Add beef stock, soy sauce, and honey. Stir and continue to cook for 2-3 minutes or until liquid has reduced slightly. Reduce heat to medium. Combine cornstarch and water to create a slurry. Add to sauce and stir until thick. Let reduce slightly for about 1 minute or until thick and syrupy.
- Pour reduction over steak. Serve with your favorite mashed potatoes and green veggies and enjoy!
