Black Angus beef flank steak: my recipe with red wine and shallots

I have a weakness for bavette steak when I'm craving a bistro-style dish at home, without spending the whole evening in the kitchen. It's a cut with character: a real chew, a bold flavor, and a cooking time that's just a few minutes off.

beef Black Angus , which can be found at good online butchers like mabonneviande.com, you'll inevitably gain tenderness and flavor in this recipe. Especially if you follow two simple rules: a very hot pan and allowing the meat to rest.

The version I make most often is the classic "shallot-red wine". You sear the piece of meat, set it aside, then use the juices in the pan to make a short and glossy sauce.

Nothing complicated: sweat the shallot, deglaze, reduce, and finish with butter. That's the little magic of French cuisine: three steps, and the whole dish takes on a new dimension.

To accompany it, I'm sticking with the traditional approach but with a seasonal twist: lightly pan-fried green asparagus (crisp, not mushy) and radishes prepared in two textures, raw and barely warmed in the cooking juices. This adds a touch of zest and balances the richness of the butter.

Nutritionally, you get a good portion of protein, iron, zinc, and green vegetables for fiber.

If you want to make this recipe your own, play around with the cooking time (rare or medium) and the acidity: a splash of vinegar at the end of the sauce or a few extra radishes if you like a bit of a kick. But the basics remain the same: a good flank steak, a hot pan, and a well-reduced sauce.

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Black Angus flank steak

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Portions

4

people

Preparation

17

minutes

Cooking

30

minutes

Calories

512

kcal

Total time

47

minutes

Arecipe for flank steak with Black Angus beef , quickly and thoroughly seared, then topped with a shallot sauce deglazed with red wine. Served with sautéed asparagus and crisp radishes, you'll have a healthy, clean, and satisfying dish!

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Ingredients

• 800g of Black Angus beef flank steak (approximately 200g per piece)

• 350g of green asparagus

• 200g radishes of

• 3 shallots

• 1 garlic clove

• 20 cl of red wine

• 10 cl of veal stock

• 30g of butter

• 2 tablespoons of neutral oil (sunflower or grapeseed)

• 1 tablespoon of Dijon mustard

• 1 tablespoon of chopped flat-leaf parsley

• 1 teaspoon of red wine vinegar (optional)

• Fine salt, freshly ground pepper

Preparation steps

• Remove the flank steak from the refrigerator 12 minutes before cooking. Dry it thoroughly with paper towels (this helps it sear properly).
• Prepare the vegetables: snap off the fibrous ends of the asparagus and cut them into 4–5 cm pieces. Wash the radishes, slice half of them thinly (raw) and halve the other half (they will be warmed through). Finely slice the shallots and mince the garlic.
• Heat a large skillet (or two skillets) over high heat. Add 1 tablespoon of oil. When hot, sauté the asparagus for 6 to 7 minutes, stirring occasionally; they should remain green and slightly crisp. Season with salt and pepper, and keep warm.
• In the same pan, add a little more oil if needed and toss in the halved radishes for 1 minute, just to warm them through and glaze them with the juices. Set aside with the asparagus.
• Quickly wipe the pan clean if it's burnt, then return it to high heat. Add 1 tablespoon of oil. Sear the flank steaks: 2 minutes 30 seconds per side for rare (or 3 minutes 15 seconds for medium, depending on the thickness). Season with salt only at the end of cooking, and add pepper. Transfer to a plate and loosely cover with aluminum foil. Let rest for 6 minutes.
• Reduce the heat to medium. In the pan with the juices, add the shallots and garlic. Sweat for 3 minutes without browning, scraping the bottom of the pan a little.
• Deglaze with the red wine, scraping well. Let it reduce for 6 to 7 minutes: there should be about 3 to 4 tablespoons of concentrated liquid remaining.
• Add the veal stock and mustard. Stir, then let it reduce for another 4 minutes until you have a sauce that coats the back of a spoon. Taste and adjust the salt and pepper. If you prefer a bolder flavor, add the vinegar (optional).
• Off the heat, finish the butter sauce: add the cold butter in small pieces, whisking until the sauce becomes glossy and slightly thicker.
• Slice the flank steak diagonally, perpendicular to the grain (it makes all the difference in flavor). Briefly return the meat and its juices to the sauce for 20 seconds, just to coat it.
• Serve: bavette steak topped with shallot sauce, pan-fried asparagus, raw round radishes on top for crunch, chopped parsley at the end.

📊 Nutritional Information

1 serving (approx. 360g)

* RDA = Recommended Daily Allowance

📝 Notes

For even cooking, avoid piercing the flank steak. If your pan is a bit small, cook the meat in two batches, as an overcrowded pan will cause the Black Angus meat to boil instead of searing.

💡 Chef's Tips

The key point is the cut: always slice the flank steak against the grain, on the bias.

Regarding the sauce, really reduce the wine before adding the stock: this will prevent a "flat" sauce and enhance the flavor without boiling it for too long.

🔄 Variations

• Alcohol-free recipe: replace the red wine with 15cl of red grape juice + 1 teaspoon of wine vinegar, then reduce in the same way.
• For a more robust sauce for Black Angus flank steak: add 1 teaspoon of crushed pepper with the shallots for a very bistro-style "pepper" version.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.