Flat Iron Steak With Cabernet 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.

FLAT IRON STEAK WITH TANGO SAUCE

Steps:

• Remove the steak from the refrigerator about 20 minutes before cooking, so that it can come to room temperature. This will help the steak cook more evenly. Preheat a grill pan or outdoor grill over medium-high heat.
• In a small bowl combine the paprika, salt and pepper. Generously season the steak with the spice mix. Put on the grill pan and cook until medium-rare, about 4 minutes on each side. Remove from the pan to a cutting board and allow to rest for 5 minutes. Slice against the grain into 1/2-inch thick strips and arrange on a serving platter. Serve topped with tango sauce.
• Tango Sauce:
• Put all the ingredients, except the olive oil, in the bowl of a food processor or blender and pulse to combine. With the machine running, stream in the olive oil until well incorporated. Serve with the steak.

CABERNET STEAK AND MUSHROOMS

Steps:

• Whisk all the marinade ingredients together in a large bowl. Set aside. Transfer half of the marinade into 1 shallow non-reactive pan or bowl and reserve the other half of the marinade for the mushrooms.
• Trim excess fat from the steaks and make small cuts with a knife into the fat around the edge of the steaks. Marinate steaks for at least 30 minutes at room temperature, or up to 6 hours in the refrigerator.
• Preheat a grill to high heat.
• Place steaks on the hot grill for 3 minutes on each side to sear and create nice grill marks. Reduce the grill temperature to low and close the lid. Continue cooking steaks an additional 5 to 10 minutes for medium-rare, turning them halfway through. Let steaks rest for 5 minutes before serving.
• Meanwhile, dip the mushrooms in the reserved marinade and place on the grill, curved side down. Put the leftover marinade from the steaks and mushrooms in a small saucepan and bring to a boil for at least 3 minutes and cook until reduced slightly. Lightly coat the serving platter with extra-virgin olive oil and whole leaves of fresh rosemary, oregano, and basil. Transfer the steaks and mushrooms to the platter and drizzle with the sauce.

FLAT IRON STEAK WITH CABERNET SAUCE

Steps:

• Take the steak out of the fridge about 20 minutes before you are ready to cook.
• In a small pot over high heat, add the broth and wine, simmer until reduced by half (about 10 minutes).
• Heat oil in cast iron skillet over medium high heat until it very hot.
• Season the steak with grill seasoning and put it in the skillet.
• Cook about 3 minutes per side for medium rare.
• Remove from pan.
• Cover with foil for 5 minutes while you finish the sauce.
• Reduce the heat under the skillet and add the shallots.
• cook until they begin to soften (about 3 minutes).
• Add the reduced broth and wine mixture and cook until thickened about 5 minutes.
• Stir in butter and cook until butter is melted and incorporated into the sauce.
• Taste and adjust with salt and pepper if needed.
• Slice the stead against the grain, arrange on a platter with the sauce on the side or pour over the steak.