Flank is a delicious cut of beef when cooked medium or medium rare. The sauce here is dark, shiny, and delicious; it has a definite coffee taste that blends superbly with the wine-balsamic mixture. Depending on how salty your stock is, you can add more if desired; I have used canned stock and for me the salt level was all right. You can even prepare it with chicken or vegetable stock. It keeps refrigerated for a month! The taste of this sauce is so good you could use it as a base for other meat sauces.
Rub the flank steak with 1 teaspoon coffee, the thyme, and the pepper. Coat with the olive oil and refrigerate in a plastic zipper bag for 1 to 2 hours or overnight.
In a bowl combine the stock, wine, vinegar, brown sugar, and remaining 2 teaspoons coffee. Set aside.
When ready to cook, remove the steak from the refrigerator and allow to reach room temperature, about 10 minutes.
Heat a sauté pan over medium heat. Sprinkle the steak with salt and sear for 3 to 4 minutes on each side. Cover and cook for 5 minutes more. Remove the meat from pan and set aside covered for 10 minutes to set the juices.
Make a paste with the flour and butter.
Pour the wine mixture into the pan and bring to a boil. Add the flour-butter paste and mix well. Cook 5 to 6 minutes, until slightly thickened and no longer floury tasting.
Cut the flank steak across the grain into thin slices. Serve with the pan sauce.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
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