Bistro-Style Flank Steaks
This rustic French restaurant dish is typically made with hanger steak, which can be hard to find in the United States. Could we make it work with a common American cut?
Why This Recipe Works
To get juicy, bistro-style steaks without breaking the bank or hunting down obscure cuts of meat, we turned to common, affordable flank steak. By cutting a 2-pound piece of meat into four portions, we create thick steaks perfect for pan searing. We brown the steaks in a skillet to create a crust and then finish them in the oven to prevent the fond (the browned bits on the bottom of the pan) from burning. When the steaks are medium-rare, we let them rest, using the pan drippings to create a simple, flavorful sauce of shallot, white wine, and butter.
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