Steak with Red Port Sauce
A Hearty Holiday Meal to Impress your Guests
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Cooking tools:
- Kitchen scale
- Fine-mesh sieve
- Nonstick skillet
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Plate
Ingredients
- 2 Packs of Redefine Flank Steak (1⅓ cups) (200g each, 400g total), thawed
- 2 tbsp Olive Oil
- ⅔ cup Port (150g)
- ⅔ cup Vegetable Broth (150g)
- 1 slice Gingerbread cookie (approx. 30g)
- 2 Shallots, coarsely chopped (½ cup) (50g)
- 2 tbsp Butter (30g)
- 1 tsp Thyme (1g)
- Salt
- Pepper
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