Flank Steak with Garlic Wine Sauce
Serves 4 

       1 1/2 lb Flank Steak (1 piece)
       1 x  Salt & Pepper, To Taste
       2 tb Unsalted Butter
       2 tb Unsalted Butter, Softened
       2 tb Thinly Slice Scallions
       1 c  Dry Red Wine
       1 x  Garlic Puree (1 head Roasted)
  
   Sprinkle flank steak with salt and a generous amount of freshly ground black pepper.  Heat a wide heavy
   skillet.  Do not add fat.  When hot, cook seasoned steak until seared and well browned on each side
   (about 1 minute per side).  Reduce heat and add 2 T butter.  Cook 3 to 5 minutes on each side.  For best
   results, the meat should be quite rare.  Remove the meat from the pan and keep warm.  Pour off the fat in
   the skillet and add the scallions and red wine.  Bring to a boil and whisk in the garlic puree. Boil until
   the wine is reduced by half, thickened, and syrupy.  As it boils, scrape up the browned bits in the skillet
   with a wooden spoon. Stir in the meat juices that have accumulated unter the flank steak.  Boil for 1 or 2
   seconds more.  Remove from the heat.  Gently swirl in the 2 T soften butter so that it incorporates into the
   wine.  Quickly slice the meat, against the grain, into thin strips.  Arrange the slices on a hot platter,
   pour sauce down the center of them and serve at once.