Grilled Beef Flank Steak with Shallot Butter Sauce
Serves 4 to 6
This is a special and absolutely delicious recipe for grilled flank steak. I do not recall where it came from, but I remember the first time I made it I was very young and still living with my parents. Both the meat and the sauce are very quick and easy to prepare. If you cannot grill outdoors, use the broiler or a grill pan. The simple marinade can be used with other cuts of beef. The recipe makes a decadent amount of the delicious butter sauce. These days, I only make half the amount. The choice is yours.
- 1 flank steak, about 2 pounds
- Soy sauce
- Salt and pepper
- 1 teaspoon dried thyme
- 1/2 cup butter, preferably unsalted, divided
- 1-1/4 cup chopped shallots or green onions
- 1/2 teaspoon dried thyme
- 1/4 cup dry red wine
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Preheat grill to high. Brush flank steak on both sides with soy sauce. Season with salt, pepper and thyme. (Go easy on the salt because the soy sauce is salty.) Let stand for 30 minutes to 1 hour. Brush again with the soy sauce and grill over a brisk fire about 5 minutes per side for medium-rare. Place on a carving board, tent with foil and let rest while making the sauce.
Meanwhile, melt 1 tablespoon butter in a small saucepan over medium-high heat. Add shallots or green onions and sauté just until softened, about 5 minutes. Add the thyme then the wine and bring to a boil. Reduce heat to low and add the remaining butter, salt and pepper. Stir until the butter is melted. Add the chopped parsley. Remove from heat.
To serve, carve the steak in thin slices across the grain. Spoon some sauce over the sliced steaks.
Notes: It is important to remember that with flank steak, as well as most any meat, it is essential to slice across the grain. If you slice with the grain, the meat will be very tough. Also, any grilled or roasted meat requires a resting time after cooking to ensure that the juices will not be released. A flank steak should rest at about seven minutes before slicing, which is about enough time to make the sauce.