Here's everything you need for this mouthwatering flank steak with bourbon cream sauce. This steak can be stored in the refrigerator for up to 3 days, should you have any leftovers or just want to make ahead.
Ingredients to Gather
1 pound flank steak
1/2 tablespoon olive oil
1/3 cup bourbon
1 cup low-sodium beef broth
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup heavy cream
1 tablespoon finely chopped fresh chives (optional)
Directions to Follow
Heat a 10-inch cast iron skillet over high heat until just starting to smoke a bit and thoroughly heated (it may take up to 10 minutes). Meanwhile, liberally season the steak all over with salt and pepper.
Add the oil to the pan and swirl to coat the bottom. Place the steak in the pan and cook 7 minutes per side for medium-rare, or about 9 minutes per side for medium. Transfer the steak to a clean cutting board and tent with aluminum foil.
Remove the pan from the heat and carefully add the bourbon. Place the pan back over medium-high heat, and use a wooden spoon to scrape any browned bits from the bottom of the skillet. Cook until the bourbon is reduced by about 3/4.
Whisk in the beef broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until the liquid is reduced by half, 2 to 3 minutes.
Now, add the cream and whisk into the mixture and then bring to a boil. Once it's boiling, reduce the heat to low and allow the mixture to simmer for about 3 minutes or until it gets a little thick. Take it off the heat, and then slice the steak across the grain, dividing it between the plates. Pour the sauce on top and serve with chives on top, if desired.
Wow! This is one heck of a main course! Have you ever made this? What kind of pan sauce do you like to use for your steak? Share your thoughts in the comment section below!
Article Source: The Kitchn
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