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Recipe

Flat-iron steak with wine sauce

May 20, 2009

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Serves 6

Start the red wine reduction while the steaks are grilling, so the sauce is ready when the steaks are done.

STEAK

6 flat-iron steaks (each 8 ounces)
Olive oil (for sprinkling)
Salt and pepper, to taste
1 tablespoon butter, cut into 6 pieces
1. Heat a charcoal or gas grill to hot. If using a charcoal grill, make a fire on the other side that is medium-hot.

2. In a baking dish, rub the steaks with olive oil, salt, and pepper. Set aside while the grill heats.

3. Set the steaks over the high part of the fire to sear them. Lower the heat to medium-high or transfer to the medium-hot part of the grill. Cook uncovered for 4 to 5 minutes on a side or until the meat is the doneness you prefer. Transfer to a clean platter. Add 1 piece of butter to each. Cover with foil and set in a warm place for 10 minutes.

WINE SAUCE

6 tablespoons unsalted butter
1 onion, thinly sliced
Salt and pepper, to taste
1 clove garlic, finely chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/4 cup tomato paste
2 1/2 cups dry red wine

1. In a heavy saucepan, melt 2 tablespoons of the butter. Add the onion and salt. Cook, stirring often, for 5 minutes or until the onion softens. Add the garlic, thyme, and rosemary. Cook, stirring, for 1 minute.

2. Stir in the tomato paste and cook, stirring constantly, for 2 minutes more. Whisk in the wine and simmer the sauce, stirring occasionally, for 20 minutes or until it is reduced by half

3. Strain the sauce into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Return the sauce to the saucepan. Bring to a simmer over low heat. Cut the remaining 4 tablespoons of butter into 1/2-inch chunks and whisk them into the sauce one at a time. Whisk in any juices that have accumulated on the steak platter. Taste the sauce for seasoning and add more salt and pepper, if you like.

4. Spoon 2 tablespoons of sauce onto each of 6 plates. Thinly slice the steaks across the grain and arrange the slices on the plates. Drizzle 1 tablespoon of sauce over the steak. Adapted from Bill and Tricia Kinnealey