JESSICA KARLEY: Pepper Crusted Flank Steak with Chocolate Port SauceThere’s no denying this steak is magical. It’s perfect for sharing with loved ones or for enjoying yourself on a quiet night in with a delicious glass of red wine.
By: Jessica Karley, Everyday Gourmet
There’s no denying this steak is magical. It’s perfect for sharing with loved ones or for enjoying yourself on a quiet night in with a delicious glass of red wine. The peppery, rich, beef is perfectly complimented by the deep, velvety chocolate and port wine reduction. Serve this with asparagus and Au Gratin Potatoes, and you’ll have a meal sure to knock someone’s socks off.
Pepper Crusted Flank Steak with Chocolate Pork Sauce
2 tsp cracked black pepper
1 tsp kosher salt
1 1/2 pounds flank steak
1 tbsp. olive oil
3 tbsp shallot, finely chopped
3 tbsp butter, unsalted
1 1/2 cups port wine, high quality
2 tbsp balsamic vinegar
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 cup bittersweet chocolate, chopped, 60 percent
Season steaks with salt and pepper. In large sauté pan over high heat, heat olive oil until shimmering. Add flank steak to the pan and sear for 2-3 minutes on each side. (Flank steak should be served on the rare side so it’s not as tough) Remove the steak from the pan, place on a plate and tent with foil to keep warm. Reduce heat to low and add butter and shallots, cook for 2 minutes or until shallots are tender and pale golden brown. Add port wine and vinegar to the pan and stir with whisk to get all of the browned bits off of the bottom of the pan. Turn heat to high and reduce mixture by 2/3 or until mixture starts to look slightly thickened. Season with salt and pepper. Remove from the heat and whisk in the chopped chocolate. Set aside. Slice steak across the grain into 3/4 inch thick strips. Spoon sauce over the steak and enjoy.
Read Karley’s blog at EverydayGourmet.AreaVoices.com.