Change your grilling habits for a day, leave the hamburgers for tomorrow or next Sunday, and jazz up your steaks cooked on the grill, under the broiler or over a stove on a good grill pan, flavored here with a bold hearty but healthy Bordelaise sauce.
Buy a very good bottle of red wine, to celebrate 4th of July, one that you will use for the sauce as well for the table when ready to serve.
Even if this sauce will make any dry steak taste great, there is a little science into making your steak (flank steak particularly) well juicy and tender. Follow the tips how to cook your steaks irresistible and flavorful, at the end of this recipe.
Happy grilling everyone!!!!
Ingredients: Serve 4 to 6 if using a flank steak
- 2 beef tenderloins steaks or
- 1 to 1+1/2 flank steak, cut inhale, thinly sliced against the grain
- 2 to 3 tablespoons finely crushed black peppercorns
- 3 teaspoons olive oil
- 1 teaspoon kosher salt
for the Sauce Bordelaise (light)
- 2 to 3 slices butter o 2 Tablespoons olive oil
- 4 to 6 medium shallots sliced thin
- 1 to 1/12 glass good quality red wine (like Merlot, Bordeaux)
- 1/4 cup beef stock or 1 teaspoon beef-demi glace
- 1 teaspoon dry thyme or fresh
- salt and pepper
for the Salad
- 4 cups fresh salad mix or romaine lettuce hearts
- 1 medium (about 1 cup) red onion sliced vertically
- 1 cup good quality blue cheese crumbles
- 2 teaspoons lemon juice
Start by doing the prep of your salad. Cut the red onion vertically in thin slices, have the blue cheese crumbles ready at room temperature in a bowl, toss the washed salad in a bowl with a sprinkle of lemon.
In a small pan or skillet, over medium low heat, add olive oil+ 1 slice butter, let it melt then add shallot and let it become slowly soft and tender. When they are translucent, add half of the wine, let reduce till the liquid is almost absorbed, then add remaining wine and beef stock or the demiglace. Stir once, add thyme, salt and pepper.Let it simmer slowly for about 5 minutes. Stirring time tot time, Remove from heat then add butter, whisk well. Taste and adjust seasoning.
This sauce should be soft, silky, dense enough to cover the steaks. If needed use a little flour (1 teaspoon) when the shallots are first cooking, before adding all the other ingredients, and mix. Use more wine or beef stock if your sauce is too dry. the butter addition at the end will give the silky velvety taste that makes this sauce so great.
For the steaks
For the tenderloins
Heat a cast iron grill skillet, coated with oil, over medium high to high. Rub the steaks with 1 drop olive oil, crushed pepper and salt.When the oil is just barely smoking, add steaks and cook 2 to 3 minutes on each side for rare, 4 to 5 minutes for medium rare.
Transfer steaks to a cutting board, tent with foil. Let it rest at least 3 minutes
Meanwhile, place an handful of salad on each plate.Add some of the red onion slices and blue cheese crumbles.Add steaks slices and spoon over the sauce bordelaise. It is ready to serv
For the flank steaks
The flank steak should be pre-sliced by the grain thin by your butcher for a fast cooking. Before cooking toss it in bowl with peppercorn, salt , and set aside till grilling.
If you grill the all meat cut, previously rubbed, there are 2 ways to cut the flank steak
1. Cutting at an angle into thin pieces gives delicates pieces of meat easier to chew, but that dries more quickly
2. Cutting straight down in thicker pieces slices, the meat will stay juicer longer.
Finally, always let your grilled meat cuts rest for a little while, covered with dil, to let all the juices set!
Serve immediately! et Bon Appetit!