Cabernet Pan-Sauced Flank Steak with Roasted Cauliflower & Carrots (Oven + Stove)
A red-wine-forward, steakhouse-style dinner that’s not a stew: quickly seared flank steak with a bold Cabernet pan sauce, plus a simple winter roast of cauliflower and carrots (both very February-friendly in WA). Big flavor, minimal ingredients, and it leans into the red wine you want.
Back to full listIngredients
- Certified Angus Beef Boneless Flank Steak, 1 lb 1 lb $12.99 sale / lb
- Organic Cauliflower 1 small head (about 1 to 1.25 lb), florets $3.49
- Organic Carrots Bunch 3 medium carrots, cut into sticks $2.99
- Simple Truth Organic® Garlic Bulbs (3 ct) 4 cloves (2 for veg, 2 for sauce) $2.79
- Dry red wine (Cabernet recommended) 3/4 cup
- Beef broth (or water + a little bouillon) 1/2 cup
- Dijon mustard 1 1/2 tsp
- Olive oil 2 tbsp, divided
- Salt + black pepper to taste
- Fresh thyme or rosemary (optional) 1 tsp
Instructions
- Roast veg (oven): Heat oven to 425°F. Toss cauliflower florets + carrot sticks with 1 tbsp olive oil, 2 minced garlic cloves, salt, pepper, and optional thyme/rosemary. Roast 20–25 min, tossing once, until browned and tender.
- Prep steak: Pat flank steak dry. Season well with salt and pepper. Let it sit at room temp while veg roasts (10–15 min).
- Sear steak (stove): Heat a heavy skillet (cast iron if possible) over high until very hot. Add 1 tbsp olive oil. Sear steak 3–5 min per side (depending on thickness) for medium-rare (125–130°F). Transfer to a plate and rest 8–10 min.
- Red wine pan sauce: Reduce heat to medium. Add 2 minced garlic cloves to the skillet; stir 15–20 seconds. Pour in 3/4 cup red wine and scrape up browned bits. Simmer 4–6 min until reduced by about half. Stir in 1/2 cup broth and 1 1/2 tsp Dijon; simmer 2–3 min. Taste and adjust salt/pepper.
- Slice + serve: Slice steak thinly against the grain. Spoon red-wine sauce over steak. Serve with the roasted cauliflower and carrots.
Health notes: High-protein, veggie-heavy plate. Keep it lighter by using 1 tbsp oil total and skipping butter at the end. Flank steak is relatively lean; slicing thin keeps portions satisfying.
Drink pairing: Cabernet Sauvignon is the obvious (and best) match; the sauce mirrors the glass. - Cabernet Sauvignon (Columbia Valley) - Syrah (Walla Walla/Columbia Valley) if you want more peppery/savory - Tempranillo (if you like a drier, leathery edge)