Flat iron steak with red wine sauce

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 6

Flat iron steak is a flat cut from the shoulder of beef. It's an alternative steak, not as tender as premium cuts, but very flavorful and, when grilled correctly, quite juicy. This steak is a perfect everyday favorite. A red wine sauce with garlic and oregano, thickened with tomato paste and butter, adds a special flavor. Grill the meat, slice thinly across the grain, and serve drizzled with the sauce and olive oil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 flat iron or tri-tip steaks (0.5 kg each)
3 tbsp olive oil + extra for serving
6 tablespoons cold butter
1 onion, thinly sliced
1 tbsp. minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2.5 cups dry red wine

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the grill or barbecue to medium-high heat. Season the steaks with salt and black pepper and drizzle with 3 tablespoons of olive oil.

Grill to desired doneness, about 5 minutes per side for medium-rare.
Transfer the steaks to a cutting board. Cover with foil and let rest for 10 minutes.

Meanwhile, melt 2 tablespoons (30 g) butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion and cook until softened, about 5 minutes. Season with salt. Add the garlic and oregano and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly.

Stir in the wine. Cook, stirring occasionally, until the sauce has reduced by half, about 10 minutes. Remove the pan from the heat.
Strain the sauce through a sieve into a small bowl, pressing it to extract as much liquid as possible. Discard any solids from the sieve and return the sauce to the pan, bringing it back to a simmer. Cut the remaining 4 tablespoons (60 g) butter into 1 cm (0.5 in) pieces and stir a few pieces at a time into the sauce. Season with salt and pepper to taste.
Thinly slice the steaks across the grain. Divide the meat among 6 plates. Pour the sauce over the steak and drizzle with olive oil. Serve with vegetables.

Categories:

recipe / Backyard Recipes / Summer dishes / Main courses / Meat / Grill, barbecue / Easy Grill Recipes / Grilled steaks / Grilled meat / / American cuisine / Giada De Laurentiis