Easy Flat Iron Steak In Wine Sauce Recipes

FLAT IRON STEAK WITH RED WINE SAUCE

Steps:

• 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.

EASY FLAT IRON STEAK IN WINE SAUCE

Steps:

• Allow the steaks to come to room temperature (important)
• Wisk 2 T olive oil, cayenne pepper, paprika, pepper, salt, mustard powder, and garlic powder.
• Prick steaks with a fork and rub them well with the paste. Let sit for 30 miniutes.
• Heat your cast iron skillet med. hot and add the remaining 3 T of olive oil. When smoking, add 2 of the 4 steaks (all 4 if your skillet is large enough). Sear to desired doneness without burning the spices (turn down and cover if need be). I prefer a med steak instead of Jackie B.'s recommended rare.
• Remove steaks from skillet with tongs and let rest.
• add red wine, balsamic vinegar, and kitchen bouquet to skillet. Stir in mushrooms. Simmer until all is reduced somewhat, and hot.
• Turn off heat and add butter.
• Serve steaks with sauce over the top, some crusty bread, a small baked potato, and veggie of your choice if desired.
• Serve with burgundy wine in your goblet.