Flank Steaks with Shallot-Red Wine Sauce

1. 1

   Season the steaks generously with salt and pepper.

2. 2

   In a large cast-iron skillet, melt 2 tablespoons of the butter.

3. 3

   Add the steaks and cook over high heat, turning once, until medium-rare, 6 minutes total.

4. 4

   Transfer to a carving board and let rest for 10 minutes.

5. 5

   Meanwhile, in a medium saucepan, melt 2 tablespoons of the butter in the olive oil.

6. 6

   Add the shallots and cook over moderate heat, stirring occasionally, until softened and lightly browned, about 8 minutes.

7. 7

   Add the red wine, vinegar and sugar and simmer until reduced by half, 3 to 5 minutes.

8. 8

   Remove from the heat and whisk in the remaining 1 tablespoon of butter.

9. 9

   Season the sauce with salt and pepper.

10. 10

    Slice the steaks across the grain and serve with the sauce.

* Per serving · 4 servings · Values may vary.