INGREDIENTS

INSTRUCTIONS

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.
From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip

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