A classic French dish, this is a delicious cut of meat with a very tasty sauce.

Prepare the meat: Brush flank steak on both sides with olive oil. Rub in well with salt, pepper and thyme. Let stand for 1 hour in refrigerator.

Make the sauce: Meanwhile, heat butter in medium saucepan over medium-low heat. Add shallots and garlic; sauté until tender for about 5 minutes. Pour in wine, add bay leaf, bring to a boil and reduce by half. Add the veal stock, and cook for about 20 minutes, until sauce is reduced to 1¾ cups. Discard bay leaf.

Finish the dish: Grill the meat on hot grill to desired stage. To serve, carve the steak in thin slices across the grain. Whisk in remaining butter in the sauce. (Monter au Beurre). Spoon the sauce over the sliced steaks and serve immediately.

Chef Eric Tip: It is important to remember that with flank steak, as well as most other meats, it is essential to slice across the grain. If you slice with the grain, the meat will be tough. Also, any grilled or roasted meat requires a "resting" time after cooking to ensure that the juices will not be released. A flank steak should rest approximately 5 minutes before slicing.