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.
* 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
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)