My sides were garlic mashed red potatoes and sauteed green beans with shallots.
Flat Iron Steak with Red Wine Sauce
Makes 2 servings
1 (1 pound) flat iron steak or tri-tip steak
Salt and freshly ground black pepper
1 1/2 tablespoons olive oil
3 tablespoons cold unsalted butter
1/2 onion thinly sliced
1/2 tablespoon garlic, minced
1/2 teaspoon dried oregano
2 tablespoons tomato paste
1 1/4 cups dry red wine
Preheat grill to medium-high heat. Sprinkle the steaks with salt and pepper and drizzle with the olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board and tent with foil to rest for 10 minutes.
Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt and pepper. 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. (If making sauce ahead, prepare up to this point and set aside.) 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. (I often skip this part and leave the onions in the sauce for a very casual presentation of this dish.) Cut the remaining 2 tablespoons of butter into small 1/2-inch pieces and whisk into the sauce a little at a time. Taste and adjust seasonings if necessary.
Thinly slice the steaks across the grain. Divide the steak slices between two plates and drizzle with the sauce.
Slightly adapted from Giada De Laurentiis