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Red Wine and Paprika Flank Steak

Red Wine and Paprika Flank Steak

  • Serves 4
  • Prep time 15 minutes
  • Cook time 12 minutes

Nutrition facts

Per serving: Calories 354, Protein 34 g, Fat 16 g, Carbohydrates 7 g, Fibre 2 g, Iron 4 mg, Calcium 39 mg, Sodium 341 mg
A flavourful flank steak... The perfect meal to seduce a man on Valentine's Day!

Ingredients

  • Bavette de boeuf
    4 flank steaks, 150 g (⅓ lb.) each
  • Paprika
    30 ml (2 tbsp) paprika
  • Vin rouge
    250 ml (1 cup) red wine
  • Sauce brune
    160 ml (⅔ cup) gravy
  • Ciboulette fraîche
    60 ml (¼ cup) fresh chives, chopped

Also needed

  • 15 ml (1 tbsp) olive oil

Optional

  • 10 ml (2 tsp) cinnamon
  • 60 ml (¼ cup) fresh parsley, chopped

Preparation

  1. Rub the steaks with paprika, and cinnamon, if desired.
  2. Heat the olive oil in a large frying pan over medium heat. Cook the flank steaks for 3 to 4 minutes on each side, until rare. Let rest for 5 minutes.
  3. While the steaks are resting, remove excess fat from the frying pan. Pour in the red wine and heat over medium heat, scraping the bottom of the pan with a wooden spoon, until the liquid has reduced by half.
  4. Add the gravy and bring to a boil.
  5. Plate the flank steaks and sprinkle with chives and parsley, if desired. Serve with the red wine sauce

Side dish idea

Stuffed potatoes

Place 4 potatoes in a pot of cold, salted water. Bring to a boil and cook until the potatoes are tender. Cut the potatoes in half and scoop out the flesh in the centre, leaving about 1 cm (½ in.) of flesh all around. In a bowl, mash the potato flesh and mix with 125 ml (½ cup) of grated cheddar, 125 ml (½ cup) of sour cream and 30 ml (2 tbsp) of butter. Season with salt and pepper. Stuff the potatoes with this mixture. Place the potatoes on a baking sheet and bake for 6 to 8 minutes at 205°C (400°F).

 



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