• 4 shallots, sliced in thin rings
• 4 tablespoons olive oil
• 1 cup red wine
• 1 cup beef broth
• Salt and freshly ground black pepper
• 1 (1 1/2 pound) piece flank steak
• 1 tablespoon cold butter, in small chunks
In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat.
Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side. Recipe courtesy of Bodega Bouza
Juan and Elisa established Bodega Bouza in 2000 by restoring a historic winery first built in 1942 by Numa Pesquera. Since then the winery has established itself as Uruguay’s most critically acclaimed producer. Grapes are sourced from Bouza’s two estate vineyards in the Canelones region. This temperate, Atlantic-influenced climate sees four distinct seasons and temperatures rarely exceed 93 degrees. While Bouza is receiving worldwide attention for their Tannat bottlings, the winery is also responsible some of the most interesting Tempranillo, Merlot, Chardonnay and Albarino in South America.
Winemaker: Dr. Eduardo Boido
Appellation: Canelones, Uruguay
Varietal Blend: 100% Tannat A8
Analysis: 15.5% alc/vol