Ingredients




1 medium head garlic


1 ½ pounds flank steak


Coarse salt to taste


2 tsp. freshly ground black pepper


4 Tbs. butter


¼ c. chopped green onions


1 c. dry red wine



Directions



Cut head of garlic in half, place on a square of foil, and drizzle with olive oil. Wrap. Bake at 400 degrees F (200 degrees C) for 45 minutes. Squeeze roasted garlic cloves out of skins, and mash into a puree. Set aside. Sprinkle steak with salt and generous amount of freshly ground pepper. Heat a large heavy skillet over medium high heat. When hot, cook seasoned steak until seared and well browned on both sides, about 1 minute per side. Reduce heat to medium, and add 2 tablespoons of butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, 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, and is thick and syrupy. As it boils, scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat, and stir in the remaining 2 tablespoons of butter until it is incorporated into the wine sauces. Quickly slice the meat against the grain, into thin strips. Arrange on the hot platter, and pour the sauce down the center of the slices. Serve at once.