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Flank Steak with Warm Sherry Vinegar and Garlic Vinaigrette

Original recipe from The Bonne Femme Cookbook
kept bybeberequin
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1 flank steak (1¼ pounds)
Salt and freshly ground black pepper to taste
4 tablespoons extra-virgin olive oil
2 tablespoons snipped fresh parsley or chives, or a combination
2 tablespoons sherry vinegar
1 large garlic clove, minced

Season both sides of the steak with salt and pepper. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the steak and sear it quickly on both sides. Reduce the heat to medium and continue to cook, turning occasionally, to the desired doneness (10 to 12 minutes total cooking time for medium-rare). Transfer the steak to a cutting board and sprinkle with the fresh herbs. Cover the steak with foil and let it stand for 5 minutes.

 While the meat stands, drain the fat from the pan. With the pan off the heat, add the remaining 3 tablespoons of olive oil, the sherry vinegar, and the garlic and stir with a wire whisk to loosen any browned bits from the bottom of the pan. Swirl the pan for 30 seconds to 1 minute to continue to warm the sauce and soften (but not cook) the garlic. Season with salt and pepper.

Thinly slice the steak across the grain and divide it among four dinner plates. Spoon some of the sauce over each plate and serve.



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