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Flat Iron Steak with Wine Sauce





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?

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
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups wine, I used white cooking wine
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 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
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2 thoughts on “Flat Iron Steak with Wine Sauce

  1. Jessy,
    Thanks so much. I'm sure that it will be wonderful with flank steak as well. Thanks for catching the double recipe listing. I didn't have enough coffee when editing, apparently.

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