Baked Flank Steak with Blueberry Sauce

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

When purchasing, ask the seller for flank steak with some fat, as it makes the meat more tender and flavorful. It is best to choose meat that has been dry-aged for 3 to 4 weeks.

Ingredients

Cattail - 1 piece
Red Grape Juice - 15 fl oz
Campbell's Beef Broth - 10 fl oz
Shallot - 4 pieces
Thyme - 2 sprigs
Blackberry - 8.8 oz

Step by Step guide

Step 1

Leave the meat at room temperature for a while. Preheat the oven to 248°F. Season the meat with freshly ground salt and pepper. Heat a heavy skillet. Place the meat fat side down and sear for 2–3 minutes over medium heat, until the fat melts. Then, brown the meat on all sides until golden brown.

Step 2

Transfer the meat to a baking tray and place it in the oven on the middle rack, or put the meat directly in the oven in the skillet. Roast for 35 minutes (rare) or 45 minutes (medium). Use a kitchen thermometer (113°F for rare, 129°F for medium-rare, 55-140°F for medium).

Step 3

Prepare the sauce. In a saucepan, combine red wine, broth, chopped shallots, thyme sprigs, and half of the blueberries. Bring to a boil, then reduce the heat. Let the sauce simmer for about 10 minutes, until it is reduced by half; keep the berries whole. Strain the sauce through a sieve into a bowl.

Step 4

Leave the meat in the turned-off oven for 5–10 minutes. Wrap it in foil or turn off the oven and open the door. Meanwhile, finish preparing the sauce. Pour the sauce and the juices that have dripped from the meat into a saucepan. Add the remaining blueberries and heat over medium heat until the berries begin to burst.