Creator:

Joan Breakell

Ingredients:

• 1 TB oil
• 1 TB butter
• 2 fat shallots, minced
• 1 fat garlic clove, minced
• 15 peppercorns, crushed in mortar
• Flank steak
• 1 cup red wine

Recipe:

1. Heat butter and oil and saute shallots and garlic over low heat until soft.
2. Press peppercorns into steak
3. Raise heat to medium and add flank steak, flipping from one side to the other every two minutes or so until pan is nearing dry. Add wine and simmer over low heat until steak is rather firm to the touch when pressed with a finger. Squishy is rare. Flip occassionally. Slice a slit to see how done it is. Slice thinly against the grain.
4. Pour juices, mixed with cooking liquid, over slices and serve.