Bistro-Style Steak with Red Wine-Shallot Sauce
Makes 4 servings
1 1/2 pounds thin steak (flank, skirt, hangar or other thin steak)
2 tablespoons black peppercorns
2 tablespoons coarse kosher or sea salt
3 tablespoons unsalted butter
1 cup minced shallot (about 8 medium size)
3/4 cup dry red wine
3/4 cup beef broth
kosher or sea salt and freshly ground black pepper to taste
In a mortar with a pestle, or with a meat mallet or the edge of a skillet, crush the black peppercorns. Press the peppercorns and salt into the surface of the flat steak of your choice. Let rest for 30 minutes.
To make the sauce, melt the butter in a medium-size skillet over medium heat. Add the shallots and cook, stirring, until transparent, about 5 minutes. Stir in red wine and beef broth and simmer until very thick, about 30 minutes. Season with salt and black pepper. Keep warm.
When ready to grill, spray the coated steaks lightly with olive oil and grill over a hot fire, 2 to 3 minutes per side for rare. Let rest for 5 minutes, then slice against the grain and serve with the warm sauce.