Marinade 12 hours
Preparation 10 minutes
Cooking 15 minutes
Standing 5 minutes
240 calories per serving
200 g flank steak
1-1/2 tbsp olive oil
1/2 shallots, finely chopped
2 tsp herbes de Provence
3 tbsp red wine
ground pepper to taste
1 tsp butter, unsalted
salt to taste
Using a knife, make cross-hatch incisions in the steak then place it into a dish. Add the oil, shallot, herbs and half of the wine. Season with pepper to taste. Let stand in the refrigerator at least 12 hours (up to 24 hours).
Preat the oven to 375F or an outdoor grill to medium.
Take the steak out of the marinade. Drain the steak and pat it dry. Set the marinade aside. Put the steak on the rack of a broiler pan, or put the steak on a grill rack.
Cook in the middle of the oven or on a medium hot grill. The exact cooking time depends on the steak's thickness and on how you prefer it cooked. It is important not to overcook the flank steak since it will become tough if overcooked.
Transfer the steak to a cutting board, cover it loosely with aluminum foil, then let the meat stand for 5 minutes in order to reabsorb the meat juices.
Meanwhile, heat the reserved marinde in a small pan together with any remaining cooking juices. Pour in the rest of the wine and cook 1 minute over high heat. Add the butter and stir unti it has melted, about 1 minute.
Cut the steak into serving size portions, add salt to taste, pour the sauce over the steak, then serve.
Recommended side dishes: lettuce and tomato salad, potato wedges with rosemary and garlic, rosemary potatoes, sauteed mushrooms with shallot, roasted asparagus, scalloped potatoes.