Prep: 4-8 hours
Cook: 15 min
Yield: 4 servings
Want to secure your rep as a grill god or goddess? Then add this dish to your repertoire. With minimal prep, most of the heavy lifting is done by the wine and herbs. All you need to worry about is a quick sear over the grill, a simple sauce and the sit back and let the raves roll in.
- 4 cups Master Vintner Rossa Ardente or your favorite Red
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 5 Tbsp olive oil
- 2 lb flank steak
- 4 shallots, sliced in thin rings
- 1 cup beef broth
- 1 Tbsp cold butter, in small chunks
- Salt and freshly ground black pepper
- Combine 3 cups of the wine, herbs, onion, garlic and 3 Tbsp of the olive oil in a large shallow baking dish or bag and stir to combine. Add the steak and turn to coat both sides. Cover or seal and refrigerate between 4-8 hours, turning steak from time to time.
- In a saucepan over medium-high heat, saute the shallots in 2 Tbsp of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the remaining cup of red wine and reduce by half. Add the broth and reduce by half. Season to taste with salt and pepper, to taste. Keep warm over low heat.
- Heat the grill, remove the meat from the marinade, season both sides with salt and pepper and grill 6 to 7 minutes on each side. Let rest very loosely tented with aluminum foil, for 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.
About the ChefTim Vandergrift
For the past two decades, my life has centered around making, drinking, cellaring, collecting, experimenting with and, above all, sharing my love for homemade wine! That often entails traveling around the world teaching others about winemaking. And along the way, I’ve collected my fair share of go-to recipes…usually including the wine I happen to be sampling at the time. All that to say, wine tastes as good in dishes as paired with them! Bon appetit!