Flat Iron Steak with James O'Neil Wine Sauce
- 1 lb Flat Iron Steak (you can use Tri-Tip as well)
- 3 1/2 tbsps Extra Virgin Olive Oil
- 7 tbsps Unsalted Butter - Cold
- 1 Onion - Sliced thin
- 1 1/2 tbsps Garlic - minced
- 1 tsp Kosher Salt
- 1 tsp Dried Oregano
- 1/4 cup Tomato Paste
- 2 1/2 cups 2012 James O'Neil Merlot (can use any dry Red Wine)
- 2 tsps Black Pepper - to taste
Prepare the Barbecue on medium high heat. Season the steaks with salt and pepper. Drizzle about 3 tablespoons of olive oil on the steaks. Grill the steaks at least 5 minutes per side for medium-rare. (You may adjust the time based on your desired taste). Transfer steaks to a cutting board, and tent with foil. Let steaks stand for 10 minutes.
In a heavy saucepan, melt 3 tablespoons butter over medium-high heat. Add onions, and saute until tender, then season with salt. Add the garlic and oregano and saute for about 30 seconds, until fragrant. Stir in tomato paste and cook for 2 minutes, remembering to stir constantly. Whisk in the wine, and simmer until the sauce reduces by half, stirring occasionally for about 10 minutes. Remove from heat, ad strain the sauce into a small bowl. Discard the solids, and return liquid to the saucepan, bringing it back to a slow simmer. Cut the remaining butter into small chunks and whisk in the sauce a few at a time. Make sure to season the sauce to taste with salt and pepper.
Thinly slice the steaks across the grain, and divide among 6 plates. Drizzle your Wine sauce over the steak, then drizzle a little more extra virgin olive oil over them as well. Serve and Enjoy!