
Ingredients
- 1 Flank Steak (About 1 1/2 lbs)
- 2 Tbl. Vegetable Oil
- 3 Shallots, Peeled and Sliced Thin
- 1/2 Cup Red Wine
- 3/4 Cup Low-Sodium Chicken Broth
- 2 Tbl. Heavy Cream
- 1 Tbl. Dijon Mustard
- 2 Tbl. Finely Chopped Fresh Parsley
- Salt & Pepper
Directions
1. Heat 1 Tbl. oil in large skillet over medium-high heat until just smoking. While oil heats, pat steak dry with paper towel and season with salt and pepper. Add steak to skillet and cook for 7-9 minutes on each side, then transfer to cutting board and tent with foil.

2. Heat remaining 1 Tbl. of oil in fresh skillet over medium heat until shimmering. Add sliced shallots, and cook for 3-4 minutes until softened. Add wine, and chicken broth until slightly thickened; about 7 - 10 minutes. Move skillet off heat and stir in cream, mustard and parsley. Slice steak thinly against the grain, and spoon sauce over steak.
This looks so good! Next time I'm at the grocery store, I'm picking up flank steak and trying this!
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