This steak is a “sleeper”and the shallot, butter, wine sauce finishes it off nicely.  I would lean more toward the 3 minute mark on the cooking if you like the looks of the steaks on the right.  If you wanted a barbeque flavor you could finish it off outside instead of in the oven, but you might have too many variables and overdo your steaks. If you do opt to barbeque, still use the pan to make the sauce.

Bistro Flank Steaks

 1.5 – 2 lb. flank steak (they usually are between 1.5 and 1.75 lb.)

salt and pepper

2 tsp. olive oil

3 T butter

1 large shallot minced

¾ C dry white wine

Adjust oven rack to middle position and heat oven to 400*. Cut steaks in half lengthwise with the grain. Then cut each piece in half crosswise against the grain to make 4 equal steaks. Two of them may be thinner at the ends. Pat the steaks dry.

Heat oil in 12-inch cast iron or ovenproof skillet until just smoking. Add 1T butter and swirl to melt. Lay steaks in pan and cook until well browned, 3-5 minutes per side. Time will depend on thickness of steaks.

Move skillet to oven for another 3-5 minutes or until they register 125* on a meat thermometer for medium-rare. Remove to a plate and tent loosely with aluminum foil.

Return skillet with drippings to med-high heat (skillet handle will be hot!). Add 1T butter and shallot and cook until shallot is slightly brown. Add wine and any accumulated beef juices from plate and bring to a boil. Continue to boil until slightly thickened and reduced to about ½ cup, about 4 minutes.

Remove sauce from heat and swirl in remaining butter until melted. Slice steaks against the grain on bias and serve with sauce. These steaks are terrific served with garlic mashed potatoes.