Flank Steaks with Shallot-Red Wine Sauce

• Two 12-ounce flank steaks, about 3/4 inch thick
• Salt
• Pepper
• 5 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 4 large shallots, thinly sliced
• 3/4 cup dry red wine
• 2 tablespoons balsamic vinegar
• 1 teaspoon sugar

1. Season the steaks generously with salt and pepper.
2. In a large cast-iron skillet, melt 2 tablespoons of the butter.
3. Add the steaks and cook over high heat, turning once, until medium-rare, 6 minutes total.
4. Transfer to a carving board and let rest for 10 minutes.
5. Meanwhile, in a medium saucepan, melt 2 tablespoons of the butter in the olive oil.
6. Add the shallots and cook over moderate heat, stirring occasionally, until softened and lightly browned, about 8 minutes.
7. Add the red wine, vinegar and sugar and simmer until reduced by half, 3 to 5 minutes.
8. Remove from the heat and whisk in the remaining 1 tablespoon of butter.
9. Season the sauce with salt and pepper.
10. Slice the steaks across the grain and serve with the sauce.

flank, salt, pepper, unsalted butter, extravirgin olive oil, shallots, red wine, balsamic vinegar, sugar

Taken from www.foodandwine.com/recipes/flank-steaks-shallot-red-wine-sauce (may not work)