Flank Steak with Red Wine Sauce

I don’t have any words.

Okay, that’s a lie.  Obviously I have words because you are sitting on your side of the screen reading them, but I have no words that actually mean anything.  Do you ever have those times where you want to blog – you want to share – but find there is nothing to share?  Nothing to say?

It’s not entirely true to say that I have nothing to share.  This week has been full of life’s little hijinks.  The big law school event that I’m helping plan went through it’s third venue change.  I competed in a client counseling competition and didn’t hate it.  I even made some beef stroganoff that I neglected to take a single picture of.  A lot has happened, but I can’t really find anything in particular to elaborate on.

So, I will go straight to the recipe.  No witty lead up or pointless anecdote here.  Just a recipe with a poorly lit picture I took with my iPhone.

Clearly I take this food blogging thing really seriously.

I will, however, take a moment to complain about how this flank steak cost me 18 dollars.  I don’t understand this because flank steak is one of the more economical cuts of meat, yet it was priced like it fraternized with filet.  Anyhoo, my menu was set and there’s nothing I hate more than an un-set menu.

Oh!  I actually DO have a funny anecdote for this.  The red wine sauce is strained in this recipe, and me being an idiot strained the sauce directly into the sink.  I didn’t even realize what I was doing until half the sauce was gone and I jumped back with this huge cast-iron skillet.  It’s a wonder I don’t injure myself more when I cook.

Anyhoo, to end this very much stream of conscious post (sorry…I’m not sorry) you should make this steak.  Because it SHOULD be on the cheaper end.  It’s flavorful.  And it makes delightful leftovers.

Flank Steak with Red Wine Sauce

Photo: Flank steak with red wine sauce


6 tbsp cold unsalted butter

1 onion, thinly sliced

1 tbsp minced garlic

1 tsp dried oregano

1/4 cup tomato paste

2 1/2 cups dry red wine


2 tbsp olive oil

1 (2-pound) flank steak


Melt 2 tbsp of the butter in a large sauce pan.  Add the onion, and sauté until tender.  Add the garlic and oregano and cook until fragrant, 30 seconds.  Stir in the tomato paste and cook for 2 minutes, stirring constantly.  Whisk in the wine.  Simmer until sauce reduces by half, 10 minutes.  Strain the sauce into a small bowl and discard the solids.  Set aside.

In a large skillet, heat the oil.  Add the steak and cook until done, roughly 8 minutes per side.  Remove skillet from the heat and let the steak rest for 10 minutes.

Transfer the steak to a cutting board and slice thinly on a diagonal.  Plate and drizzle with the sauce.

Source:  Giada’s Family Dinners

Steak Salad with Lemon-Parmesan Vinaigrette

This is another recipe repeat from the old blog.  But I figure that since half of you are new to here (hello law lovelies!), you won’t mind too much.  For the other half (hello to you, too!) please just bear with me for this one post.  Think of it as a reminder to make this.  Because really, you should make this.

I love to add leftover meat to salads.  It adds a lot of flavor to a salad and ensures that I don’t end up wasting leftovers.  This was steak that my grandpa made on his charcoal grill over the summer.  I am obsessed with that charcoal grill.  It’s this really small and old grill that I’m pretty sure he got from some garage sale in the 90s.  It takes twice as long to cook the meat as a propane gas grill would, but the cuteness factor wins out.  Plus, it gives me more time to be outside with him just talking and drinking wine.  Yeah, I’ll take the charcoal over propane gas grill any day.

You don’t need to have charcoal grilled stake for this, obviously, but it wouldn’t hurt.  And if you can add a grandpa and homemade wine – that wouldn’t hurt either.  I paired the steak with some sauteed zucchini and romaine.  The dressing is a really simple lemon viniagrette with parmesan cheese.  The steak pairs beautifully with the buttery zucchini, and make sure to load on the dressing!  It definitely makes the salad!

Steak Salad with Lemon-Parmesan Vinaigrette 



1 steak filet, sliced

1 zucchini, chopped
olive oil
lemon juice
parmesan cheese
1/2 head romaine, chopped
I’m putting more winter friendly directions here for cooking the steak.  Leave the charcoal grills for the summer!
Heat a grill pan over medium heat.  Season the filet with salt and pepper on both sides.  Place on the grill pan and cook roughly 5 minutes per side for a medium-rare steak.  Set aside and let rest for 10-15 minutes.
In a saute pan, heat oil over medium heat.  Add the chopped zucchini and cook for 10-15 minutes, until tender.  Set aside. 
For the vinaigrette, whisk together the olive oil and lemon juice until emulsified.  Adjust the amount of each depending on how acidic you like your dressing.  More lemon if you enjoy acidity, less if you don’t.  Mix in the parmesan.  Combine all of the ingredients and toss to mix.
Serves: 1