Dale's Kitchen: Recipes

Search Recipes

Flank Steak with Caramelized Shallot Bordelaise Sauce
Recipe by: Charles Dale – Dale’s Kitchen
(Serves 4)

Ingredients:
For the Steak:
2 lbs good quality Flank steak
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
4 Tbsp olive oil
½ tsp cracked black pepper
1 Tbsp Kosher salt

For the Sauce:
4 shallots, peeled and sliced crosswise
1 Tbsp butter
1 Tbsp sugar
½ cup robust red wine (Cabernet Sauvignon or Syrah)
2 cups DK beef stock
Salt and pepper to taste

Chopped chives for garnish (optional)

Method:
Mix the chopped rosemary, thyme, cracked pepper and olive oil. Coat the steak and refrigerate for one hour. Season the steak with the Kosher salt, and sear in a hot pan for 3 minutes on each side, or until medium rare.

Meanwhile, saute the sliced shallots in the butter and sugar over medium heat until nicely brown but not burned. Add the red wine and cook down until absorbed by the shallots. Add the DK beef stock, and cook until you have about half a cup left. Adjust the seasoning if necessary, and serve over the sliced flank steak with chopped chives.

< back to recipes