Flat Iron Steak With Red Wine Sauce
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
48
Spice
36
Sweetness
44
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1
Salt6 tbsps
Unsalted Butter (cold)1 tbsp
Garlic (minced)1 tsp
Oregano (dried)1 cup
Tomato Paste2.5 cups
Red Wine (dry)Directions:
1
Add the garlic and oregano and saute until fragrant, about 30 seconds
2
Prepare the grill or barbecue (medium-high heat)
3
Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil
4
Grill to desired doneness, about 5 minutes per side for medium-rare
5
Transfer the steaks to a cutting board
6
Tent with foil and let stand 10 minutes
7
Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat
8
Add the onions and saute until tender, about 5 minutes
9
Season with salt
10
Stir in the tomato paste and cook for 2 minutes, stirring constantly
11
Whisk in the wine
12
Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes
13
Remove the skillet from the heat
14
Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible
15
Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer
16
Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time
17
Season the sauce, to taste, with salt and pepper
18
Thinly slice the steaks across the grain
19
Divide the steak slices among 6 plates
20
Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve