Steak with Red Wine Sauce

Flat Iron Steak with Red Wine Sauce
  • 4 8 oz. flat iron steaks
  • 3 tbsp. extra-virgin olive oil
  • 6 tbsp. butter
  • 1 onion, thinly sliced
  • 1 tbsp. minced garlic
  • 1 tsp. dried oregano
  • 1/4 cup tomato paste
  • 2 1/2 cups dry red wine
  • Salt and freshly ground black pepper
  1. Prepare the grill or barbecue (medium high heat). Sprinkle the steaks with salt and pepper, then drizzle with 3 tablespoons of olive oil. Grill about 5 minutes per side for medium rare. Transfer the steaks to a cutting board. Tent with foil and let stands 10 minutes.
  2. Meanwhile, melt 2 tablespoons butter in a heavy large sauce pan over medium-high heat. Add the onions and saut�© until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saut�© 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.
  3. Thinly slice the steaks across the grain. Drizzle the sauce and a little olive oil over the steaks and serve.