1-1/2 pounds flank steak
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons butter softened
2 tablespoons scallions thinly sliced
1 cup dry red wine
1 head roasted garlic

Sprinkle flank steak with salt and pepper.
Heat a large heavy skillet.
Do not add butter or other fat.
When hot cook seasoned steak until seared and well browned on each side.
Reduce heat and add 2 tablespoons butter.
Cook 5 minutes on each side.
Remove meat from pan and keep warm.
Pour off any fat in the skillet and add scallions and red wine.
Bring to a boil and whisk in the garlic
Boil until wine is reduced by half, thickened and syrupy.
As it boils scrape up the browned bits in the skillet with a wooden spoon.
Stir in the meat juices that have accumulated under the flank steak.
Boil for a few seconds more then remove from heat.
Gently swirl in 2 tablespoons softened butter so that it incorporates into the wine. Quickly slice the meat against the grain into thin strips.
Arrange slices on a hot platter then pour sauce down center and serve at once.