Flat Iron Steak with Red Wine Sauce

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 2 (1-pound) flat iron steaks or tri-tip steaks
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, plus extra for garnish
  • 6 tablespoons cold unsalted butter
  • 1 onion, thinly sliced
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Directions

Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

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  • on January 27, 2014

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    Sauce is wonderful! I will grill the steak tomorrow. I sautéed mushrooms with the onions and then removed prior to spices, etc. I like the shrooms to not absorb too many other flavors. Then I used our homemade Elderberry Wine we make. It has a wonderful earthy taste without the 'dirt' taste of Merlot. This sauce is sooo EAST, FAST, and DELICOUS!!!!!

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