Over the weekend, I made the transition from shopping in the junior department to graduating to misses. I had been fighting an awfully long battle with my figure and the clothes. My body has changed since having DJ. I felt for a brief moment that I was actually on TLC’s What Not To Wear. Sitting in the dressing room having a mild panic attack, I took a deep breath and tried on an outfit. I.looked.amazing. I treated the dressing room hallway as my own personal catwalk.
Speaking of TV, tonight I bring you a dinner that is quickly on the table. I started the sauce – I used white cooking wine instead of red and it turned out wonderfully – let it simmer, and strained it. Then I found motivation to do my daily exercise routine. I let the steaks warm to room temperature. When done working out, I came back to the kitchen, cooked the steaks and finished the sauce all within 10 minutes. I love getting dinner on the table quickly, don’t you?
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
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups wine, I used white cooking wine
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 sauté until tender, about 5 minutes. Season with salt. Add the garlic and oregano and sauté 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. Drizzle the sauce and a small amount of extra-virgin olive oil. Serve.
Source: adapted from FoodNetwork.com