Beef Annabel Lee Recipe

Prepare marinade

Peel and finely mince the garlic. In a bowl, combine soy sauce, dry red wine, olive oil, brown sugar, Worcestershire sauce, minced garlic, chopped rosemary, thyme leaves, freshly ground black pepper, and kosher salt. Whisk until sugar dissolves and mixture is homogenous.

Marinate beef

Place the flank steak in a shallow dish or resealable plastic bag. Pour the marinade over the beef, turning to coat evenly. Press out excess air if using a bag and seal. Refrigerate for at least 3 hours, preferably 6–12 hours, flipping once halfway through to ensure even flavor penetration.

Bring to room temperature

Remove the beef from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Reserve the marinade (set aside) for later use in the sauce if you plan to cook it (see safety note).

Preheat and pat dry

Preheat a heavy skillet or cast-iron pan over medium-high heat. Pat the steak dry with paper towels to promote a good sear. Season lightly with a pinch more black pepper if desired.

Sear the steak

Add 1 tablespoon of olive oil to the hot pan. When oil is shimmering, add the steak. Sear without moving for 3–4 minutes to develop a deep brown crust. Flip and sear the other side for 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). For medium, add 1–2 minutes per side. Use an instant-read thermometer for accuracy.

Finish in oven (optional for thicker cut)

If your steak is thick (>1 inch) and needs more time, transfer the pan to a preheated 400°F (200°C) oven for 4–6 minutes until desired doneness is reached. Otherwise, proceed on the stovetop.

Rest the steak

Remove the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute.

Reduce reserved marinade and build sauce

While the steak rests, wipe out excess fat from the skillet, leaving fond (browned bits). Return pan to medium heat and add 1 tablespoon butter. Add the minced shallot and sauté 1–2 minutes until softened and fragrant. Carefully pour the reserved marinade into the pan and bring to a simmer (if you reserved raw marinade, simmer at least 3 minutes to cook out raw alcohol and any surface bacteria). Add beef stock and reduce by about half, scraping up browned bits with a wooden spoon.

Finish sauce

Lower heat and whisk in the remaining 2 tablespoons butter, Dijon mustard, and heavy cream (if using). Stir in red wine vinegar to brighten the sauce and season to taste with salt and pepper. Keep warm but do not boil after adding the butter and cream.

Slice and plate

Slice the rested steak thinly across the grain into 1/4-inch slices. Arrange on a warmed platter or individual plates, spoon the sauce over the slices, and sprinkle with chopped fresh parsley and a light pinch of coarse sea salt.

Optional: squeeze the half lemon lightly over the plated steak for brightness. Serve with microgreens or arugula alongside or underneath the steak for a peppery contrast. Pair with mashed potatoes, buttered noodles, or roasted vegetables.