Steak with Red Port Sauce

PREPARATION

Port sauce 

1. Sauté the shallots in a pan with half of the butter and a pinch of thyme for about 5 minutes.  
2. Add the port and broth to the pan with the shallots. Crumble the gingerbread cookie into the pan and stir until fully dissolved.  
3. Transfer the sauce to another pot with a strainer and add the other half of the butter. 
4. Let the sauce simmer gently for 15 to 20 minutes until it thickens slightly. 

Redefine Flank Steak 

1. Heat 2 tablespoons of olive oil in a non-stick pan over medium heat.  
2. Rub the flank steak with olive oil, salt, and pepper.  
3. Sear the steak in the hot pan for about 3 minutes on each side until a caramelized crust forms. This should be done on all 4 sides, totalling 12 minutes.   
4. Remove the steak from the pan and slice it against the grain. Set aside. 
5. Place the flank steak on a plate and generously drizzle with port sauce, accompanied with stewed pears, green beans, and potato gratin.

Steak night, but make it plant-based. This Flank Steak with Red Port Sauce is rich, satisfying, and full of bold, unexpected flavor. The Redefine Flank Steak delivers the perfect meaty bite, caramelized on the outside and juicy in the middle. No compromise, just seriously good steak. The red port sauce brings it all together, with shallots, thyme, and a subtle hint of gingerbread. It’s the kind of sauce that feels indulgent without being heavy, adding depth to every bite. On the side, crisp green beans bring freshness and balance, while stewed pears add a touch of sweetness. Perfect for entertaining or a special dinner at home, this dish delivers all the flavor of animal-based steak with the added benefit of being entirely plant-based and naturally lighter.