Flat Iron Steak with Red Wine Sauce and My View West

by Kirsten on January 15, 2011 · 19 comments

in Beef & Bison, Main Dishes

056 a 1024x682 Flat Iron Steak with Red Wine Sauce and My View West

I have mentioned before, that I am very lucky to have a friend who raises her own cattle. They are treated very well and get the best feed ever. In fact it’s the same feed all of the horses receive at her barn.

I purchased this flat iron steaks from her. The flat iron steak is a relatively new cut of meat and one of the most versatile pieces of beef. You can marinade or grill it, use if for stir-fry meat or fajitas, braise or pan fry it. Flat iron steak is the second most tender cut of beef and you should definitely try it.

I decided to grill my flat iron steaks. Yes, there is snow outside and I’m grilling! The tender and juicy grilled steak was accompanied by a velvety red wine sauce. This was an absolutely exquisite dinner that I served with roasted veggies on the side.

026+a2 Flat Iron Steak with Red Wine Sauce and My View West

Serves 6.

Ingredients:

* 2 (1-pound) flat iron 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
* 1/2 teaspoon of beef base (info here)
* 2 1/2 cups dry red wine

Directions:

Preheat your grill on high.
Season the steaks with salt and pepper and drizzle with some olive oil. Grill on medium-high to desired doneness, about 4 to 5 minutes per side for medium-rare. Transfer the steaks to a cutting board and let them rest for about 10 minutes.
In the meantime, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. 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 and beef extract. 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 over the steak and serve.

Adapted from Giada De Laurentiis.

View towards the west out of our house this Wednesday morning around 7.00 am. It was stunning.
(Click on the picture to enlarge)

001+a2 Flat Iron Steak with Red Wine Sauce and My View West
pixel Flat Iron Steak with Red Wine Sauce and My View West

{ 19 comments… read them below or add one }

Andrea @ Fork Fingers Chopsticks January 15, 2011 at 6:21 am

Beautiful sunrise. The pictures of the flat iron steaks are making me drool like pavlov. Bring your camera to the next meeting – I'd like to scope it out. Happy New Year Kirsten!

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JelliDonut January 15, 2011 at 6:31 am

Those steaks look delicious! That view isn't bad either.

Where do you buy your beef extract?

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Chele January 15, 2011 at 8:32 am

What a view! Simply stunning, you are so lucky. And don;t worry, if grilling is the same as BBQ'ing then you aren't alone! I BBQ year round, you just can't beatthe flavour no matter what the time of year is ;0)

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Dom at Belleau Kitchen January 15, 2011 at 9:53 am

I am literally salivating onto my keyboard… I need to buy and eat more red meat, I simply must… stunning view, isn't nature amazing!?

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Lea Ann January 15, 2011 at 2:13 pm

Another blog I follow just posted a flat iron steak recipe. I've got to find that cut of meat. Your view is beautiful. Another thing I like about where you live is listening to the trains. I sometimes can hear them here in Highlands Ranch

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Alex January 15, 2011 at 3:25 pm

Ich wünschte, ich hätte hier auch jemanden, auf den ich mich in Sachen Fleisch 100ig verlassen kann. Gerade jetzt.
Das letzte Bild ist atemberaubend, was für Farben!
Liebe Grüße aus der Pfalz :-)

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My Kitchen in the Rockies January 15, 2011 at 8:08 pm

@Jelli: I added the info. You can get better than bouillon at almost any supermarket. I think I bought mine at King Soopers or Safeway. My favorite is the organic chicken base that I buy at Costco.

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Andrea the Kitchen Witch January 15, 2011 at 10:35 pm

The sunrises have been gorgeous here lately! I love the pink snow on the mountains. the steaks look amazing, with meat like that I'd trudge thru the snow to grill, too!

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From Beyond My Kitchen Window January 15, 2011 at 11:36 pm

I've tried to buy this cut at the super market last year and the butcher said we don't have that cut in my area. Aren't cows the same everywhere? I don't understand it. Your photo made my mouth water. What a sunrise to wake up to.

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Three-Cookies January 15, 2011 at 11:52 pm

The view looks absolutely amazing, with a glass of red wine in hand you are in heaven:)

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scrambledhenfruit January 16, 2011 at 4:11 am

What a splendid view you have! And so lucky to have a source for good beef. Those steaks look amazing!

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Cathy January 16, 2011 at 5:51 pm

Wow, that is one great photograph! What a magical moment. Flat iron steak is one of my favorite cuts. I can imagine how delicious it is with the red wine sauce. Bookmarked!

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Cooking Creation January 16, 2011 at 7:12 pm

SO jealous of that wonderful view you have! The red wine sauce sounds yummy! I'll have to give it a try sometime!

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Anna Johnston January 16, 2011 at 10:56 pm

Kirsten….. that view…. STUNNING. So happy you had a camera on hand & you were up & saw it so you could share it with us all, the colours are fabulous.
Haven't heard about the Flat Iron Steak cut…., do you know what part of the beast its taken from (it looks like its come from the eye fillet by the grain), interesting how butchers around the world come up with different cuts isn't it.

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My Kitchen in the Rockies January 16, 2011 at 11:09 pm

@Anna: I found this on Wiki: Flat iron steak is the American name for the cut known as Butlers' steak in the UK and oyster blade steak in Australia and New Zealand. This cut of steak is from the shoulder of a beef animal. I hope you will be able to find it, too. It is very tender and juicy.

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The Food Hound January 17, 2011 at 2:23 am

Mmmmm!! I love red wine sauce– very French, very fabulous!

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Nuts about food January 18, 2011 at 10:24 am

Not only am I envious of you knowing exactly where your meat comes from, but also of the AMAZING view from your house. Lucky girl

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Neo-Homesteading January 19, 2011 at 12:35 am

looks incredible. I've never tried a red wine sauce. We've done multiple booze's but never red wine. Might have to be adventurous and grab a bottle sometime.

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Merut January 19, 2011 at 9:07 pm

Now this just isn't fair. Being in the Denver area makes me yearn for those mountains. It's not fair that they are constantly sitting in view as a tease.

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