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Steak in Red Wine Sauce More Recipes Like This

Ingredients: Metric Units
1 lb. lean steak, about 3/4 inch thick (e.g., flank steak)
4 medium shallots
1 Tbsp. flour
1/2 c. red wine
1/4 c. chicken broth
1 Tbsp. tomato paste
1 tsp. thyme
salt and pepper to taste
fresh parsley for garnish
Spray skillet with nonstick. Trim any fat from steak. Slice shallots. Heat skillet to medium high. Add steak to skillet and brown two minutes, then flip and brown the other side. Lower heat and add shallots. Cook two more minutes. Flip steak and cook until it's to your liking.
Remove steak to a platter. Add flour to the skillet and stir until combined into a roux. With heat on medium, add wine gradually. Then add broth, tomato paste, and thyme. Cook and allow to reduce and thicken, about five minutes. Season to taste with salt and pepper. Spoon over waiting steak, garnish with parsley, and share with your favorite dining companion. Serve with potatoes. Feeds two hungry people.
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