TC Recipe: Flank Steak with Anchovy Butter And Red Wine Sauce

August 13 2007

By Reed Gilchrist
Suggested Pairing: 2005 NxNW Walla Walla Valley Cabernet Sauvignon
Serves 4


  • 2-3 flank steaks
  • 1 large shallot
  • 2-3 anchovy filets
  • 1 cup butter
  • 1 bunch flat leaf parsley
  • 1 cup NxNW Cabernet Sauvignon
  • sea salt
  • fresh ground pepper
  • olive oil
  • butcher’s twine


To make the anchovy butter, in a cuisinart, add the butter, boneless anchovy, pepper, and chopped parsley. Turn the cuisinart on until all the ingredients are combined. Place in a bowl and allow to set in the refrigerator.Slice shallots as thinly as possible, (using a Japanese mandolin, if possible)
Sauté the shallots and when translucent, add the red wine and reduce to almost a syrup
Take off heat, and whisk in the butter 1 teaspoon at a time.
If the sauce starts to get cool, put in back on the low heat just to keep it from getting cold,
Adding the rest of the butter until a sauce is formed. Finish with salt and pepper.

Season the flank steak with salt and pepper, and sauté in a hot sauté pan.
Cook on each side for 5-6 min on med heat, until the steak is nice and carmelized.

Let the steak rest for 5 minutes to minimize the juices escaping from the meat. And slice into nice long slices. Top the steak with dollops of the anchovy butter.
Roasted potatoes go well with this, as well as many other potato dishes.
Sautéed greens, makes an excellent compliment to the steak as well.