Season the flank steak to taste with sea salt and freshly ground black pepper.
4 x 6 oz. flank steak, Sea salt and freshly ground black pepper
Melt the ghee in a saucepan placed over medium heat. Stir in the garlic and shallot, and cook until soft and fragrant.
2 garlic cloves, 2 tbsp. ghee, 2 tbsp. shallots
Pour in the red wine, the beef stock, and fresh thyme. Lower the heat to a simmer, season to taste, and continue cooking for another 10 minutes.
1 cup beef stock, ⅓ cup. red wine, 1 tsp. fresh thyme, Sea salt and freshly ground black pepper
Bring a skillet or grill to medium-high heat.
Cook the steaks in some melted cooking fat for 3 to 4 minutes per side, and remove from the pan.
Pour in the sauce from the saucepan, and use a spatula to scrape up all the browned bits from the bottom of the pan and mix them with the sauce.
Add the blueberries, adjust the seasoning and cook for 1 to 2 minutes. You can add 1 tbsp. of tapioca starch to the sauce if you like a thicker sauce.
1 cup blueberries
Serve the steak topped with blueberry sauce.