Black Mead Flank Steak

We at Cream City Cuisine have been cooking together for over 8 years, and it all began with weekly viewings of our favorite TV shows.

It was a few years later that we started a new tradition whereupon red meat must be served for season premieres. Let me explain…

One of our favorite shows to watch together is Dexter, and this fixation on red meat derives from that lovable serial killer. Inappropriate? We’d like to think not. We’ve since found it’s rather appropriate for our love of True Blood as well.

It is with this spirit that we offer the next recipe, derived specifically for the season 3 premiere of True Blood. Feel free to change the cooking time if you like your meat a bit rare (wink, wink). And once you’re done, view this video by Snoop Dogg, inspired by our favorite gal, Sookie.

Black Mead Flank Steak

Mmm...meat and potatoes...


1 garlic head

1 1/2 pounds of flank steak

Salt and pepper to taste

4 tbsp butter

1/4 cup chopped green onion

1 cup White Winter Winery’s Black Mead

A spicy taste of black currant and honey


Cut head of garlic in half, place on a square of foil and drizzle with olive oil. Wrap foil and bake at 400 F for 40 minutes. Unwrap and squeeze roasted garlic cloves out of skins. Mash or food process into a puree. Set aside.

Rub both sides of steak with salt and pepper. Heat skillet over medium-high heat and sear steak on both sides, about 1-2 minutes each side. Reduce heat to medium and add 2 tbsp of butter. Continue to cook steak 3-5 minutes on each side. Remove meat and keep warm in 350 F oven (will continue cooking through).

Don't believe what you hear. Red meat this delicious has got to be good for you.

Add green onion and red wine to skillet and bring to boil. Whisk in garlic puree. Boil until wine is reduced by half. Remove steak from oven and add juice that has collected to skillet. Continue boiling 1-2 minutes. Remove from heat and stir in remaining 2 tbsp of butter until incorporated.

Quickly slice the steak against the grain into thin slices. An electric knife works best. Arrange meat on platter and cover with sauce. Serve immediately.

Thin = Tender = Happiness

Serves: 4-6

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3 Responses to Black Mead Flank Steak

  1. Jessie says:

    I suspect this recipe would also be tasty with sauteed mushrooms. Just a thought!

  2. Evan says:

    You know how I feel about mushrooms. It was great as-is!

  3. Mandi says:

    I really dig this recipe just for the amount of garlic it calls for. *sigh*

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