The meaty bite and fatty flavor of flank steak is pretty irresistible all on its own, but add bourbon cream sauce and this simple weeknight meal takes a turn for something far fancier. This quick-cooking sauce, swirled with smoky, sweet bourbon, a splash of stock, and some cream, is a luxe combo that takes your basic pan sauce to a new level — and your steak, too! Best of all, the sauce comes together with just three ingredients.
Flank Steak with Bourbon Cream Sauce:
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A Quick Sauce to Upgrade Steak
With a pour of fiery bourbon to deglaze the skillet, this sauce begins just like any other, harnessing the brown bits on the bottom of the pan as the foundation of its flavor. As it reduces, the sharpness of the bourbon softens and its smoky aroma marries with beef stock and cream, bubbling into a lightly thickened sauce.
You'll want to save that pricey bottle or small-batch bourbon for sipping. When it comes to cooking, choose a less spendy bottle, but one you'd still be happy to drink. Bottles like Wild Turkey or Four Roses are good middle-of-the-road choices that will infuse the sauce with the smoky sweetness you expect, along with notes of vanilla and caramel. Don't want to buy a whole bottle? No biggie — pick up a few nip bottles (you know, those tiny bottles that make up minibars), to get just what you need for the sauce.
Find a budget-friendly bourbon: The Best Bourbons for $20 and Under
5 Recipes for Fast and Fancy Weeknight Dinners
Embrace fast-and-fancy dinners and your meal plan will never be the same again. This week we're sharing five recipes that teach you the magic of everyday fast-and-fancy meals. These dinners are impressive and feel a little more special than your standard weeknight fare, yet are quick and easy enough to pull together any night of the week.
Flank Steak with Bourbon Cream Sauce
low-sodium beef broth
kosher salt, plus more for seasoning
freshly ground black pepper, plus more for seasoning
finely chopped fresh chives (optional)
Heat a 10-inch cast iron skillet over high heat until just starting to smoke a bit and thoroughly heated (it may take up to 10 minutes). Meanwhile, liberally season the steak all over with salt and pepper.
Add the oil to the pan and swirl to coat the bottom. Place the steak in the pan and cook 7 minutes per side for medium-rare, or about 9 minutes per side for medium. Transfer the steak to a clean cutting board and tent with aluminum foil.
Remove the pan from the heat and carefully add the bourbon. Place the pan back over medium-high heat, and use a wooden spoon to scrape any browned bits from the bottom of the skillet. Cook until the bourbon is reduced by about 3/4.
Whisk in the beef broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until the liquid is reduced by half, 2 to 3 minutes. Whisk in the cream. Bring to a boil, then reduce the heat to low and simmer until slightly thickened, about 3 minutes. Remove from the heat.
Slice the steak across the grain and divide between plates. Spoon the sauce over top, sprinkle with chives if desired, and serve warm.
Storage: Leftovers can be stored in a covered container in the refrigerator for up to 3 days.