Pan-Seared Flank Steak with Sage-Shallot Compound Butter

Name: Pan-Seared Flank Steak with Sage-Shallot Compound Butter
Ingredients: 1 (1½- to 1¾-pound), flank steak, trimmed; 1 teaspoon, salt; 1 teaspoon, sugar; ½ teaspoon, pepper; 2 tablespoons, vegetable oil; 4 tablespoons, unsalted butter, softened; 1 , large shallot, minced; ½ teaspoon, dried sage; ¼ teaspoon, salt; ⅛ teaspoon, pepper

Main Courses
Beef

Flank steak is nice and meaty, but it's quite lean and could use some enriching. Compound butter (simply softened butter combined with flavorful ingredients) is a quick, rich, elegant way to add finishing flavor.

SERVES 4 to 6

TIME 1½ hours

Pan-Seared Flank Steak with Sage-Shallot Compound Butter

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