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Grilled Flank Steak with Shallot and Red Wine Sauce Recipe

Grilled Flank Steak with Shallot and Red Wine Sauce

Recipe courtesy Amy Finley

Show: The Gourmet Next Door

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (58)

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Average Rating:

Total Reviews: 58

Showing 11-20 of 58

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  • on February 20, 2008

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    Quick, Easy and simply Delicious! I'll be making this again and again! Thanks Amy!

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  • on January 19, 2008

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    This is so easy. I have prepared it several times to rave reviews. The sauce is divine. The method Amy uses to cook the flank steak is also terrific for other steaks. I really appreciate the Amy's show.

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  • on January 14, 2008

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    Great recipe. The red wine / shallot reduction is an absolute wonderful sauce. It was easy to make, and really brought out the flavors in the steak I used. There are endless possibilities for this recuction.

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  • on January 11, 2008

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    Oh Amy, WOW!! We made this for company. They didn't show up and it's a good thing! We ate it all!!!! This is so easy yet delicious!!! You rock girl!

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  • on January 08, 2008

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    I was unsure about this new show, but Amy totally won me over with this episode (especially the steak. I cooked the sauce a little longer than she did. It reduced even more and thickened up. SO SO delicious. This is so much better than marinating a flank steak in red wine. Make this sauce instead - it is very easy. Your friends will be impressed.

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  • on January 01, 2008

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    After reading some of the reviews, I question if these folks took the appropriate amount of time to allow the sauce to reduce properly? Also I question the type of wine they are using? If a white wine is used, the sauce tends to be sweeter and tangy. Which works well with chicken, but NOT with beef. What?s needed here is a hearty Merlot or Zinfandel. Even if you?re a white wine drinker - DONT make the mistake of using a white wine when making this sauce for a beef dish! Also if you don?t have Shallots handy you can substitute the good old red/purple onion. It wont be exactly the same but pretty close. Again I think the biggest thing is to allow the sauce adequate time to reduce down before adding the butter. My wife loves the sauce, but doesn?t care for the Shallots/Onion - Just use a strainer to separate out the shallots/onion if you don?t care for them. This is a simple - tasty and versatile sauce to make.

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  • on December 30, 2007

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    This is an easy recipy, can be varied by changing wines or ingredients and is always delicious. I couldn't be happier with a recipe.

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  • on December 20, 2007

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    The dish was simple enough to prepare but I was a little disappointed in the lack of flavor.

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  • on December 02, 2007

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    I had to leave a review for this recipe! Wow! I made this steak for Sunday dinner with my husband and we both loved it! Used flat iron steak instead of flank steak, and it turned out so tender and delicious! Can't wait to make it again for friends and family! Thanks Amy!

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  • on December 02, 2007

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    I am sorry to see professional chefs being replaced by everday cooks on the Food Channel. I do not watch this channel to learn to cook out of a box or a can. I want the real deal with fresh ingredients. I think Amy is the real deal. This steak was simple to make and delicious. It can easily be made on a weeknight. Also, thank you Amy for tying your hair up when you cook. It sets a good example. Also, if a person has a real complaint, don't be such a coward. Sign your name. No one takes an unsigned complaint seriously.

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