Seared Marinated Flank Steak
Bonaventure Senior Living
3 different kinds of local beer (lighter beer – no stout)
Salt and pepper
Mix all ingredients together. Place marinade and whole steak in bag. Let sit for 12 hours.
To cook steak turn stove top on high. For the best results let pan pre-heat until it is searing hot before you begin. Once pan is hot, add oil and marinated flank steak. Sear both sides of the steak past medium rare to make sure the extra fat cooks down and that will help it not be chewy. Remove from heat. Let it sit for 10 minutes.
Roasted shallots balsamic coffee sauce:
- 1 pound shallots, the larger ones halved
- 2 tablespoons olive oil
- 1 tablespoon plus 2 teaspoons brown sugar
- A three-finger pinch of salt
- 1 tablespoon thyme, finely chopped, plus a few whole sprigs
- 2 tablespoons sherry
- 1 tablespoon plus 2 teaspoons balsamic vinegar
Heat oven to 400° F. Put olive oil in an ovenproof skillet. Add the brown sugar and stir to combine. Add shallots, brown over medium heat, flipping them as needed. Cook to golden brown. Remove from heat and add remaining ingredients. Cover with foil and roast in the oven until completely cooked through. Depending on the size of your shallots, this can take anywhere from 25 to 40 minutes -- test with a knife every 5 minutes beginning at the 25-minute mark.
After the steak has sat for 10 minutes, cut against the grain. Drizzle the roasted shallot coffee sauce over the marinated flank steak and serve.