READY IN
35 mins
Flat Iron Steak with Red Wine Sauce Recipe

Flat Iron Steak with Red Wine Sauce

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Flat iron steak is the American name for the cut known as butlers' steak in the U.K. and oyster blade steak in Australia and New Zealand. It is cut with the grain, from the shoulder of the animal, producing a cut that is flavourful, but is a bit tougher because it's not cross-grain. This is used, in some places, as a means of selling a less expensive steak from a more expensive animal, for example kobe beef.

      Preparation Time: 15 Minutes

      Cooking Time: 20 Minutes

Ingredients for Flat Iron Steak with Red Wine Sauce

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
6 tablespoons
butter
1
onion, thinly sliced
1 tablespoon
minced garlic
1 teaspoon
dried oregano
4 tablespoons
tomato pureé (tomato paste)
2½ cups
dry red wine
2 x 1 lb
flat iron steaks
 
Salt and freshly ground black pepper
3 tablespoons
extra-virgin olive oil (plus extra for garnish)

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


 

How to Cook Flat Iron Steak with Red Wine Sauce

  1. Melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. 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. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes.
  2. 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 and keep warm.
  3. While the sauce is reducing, preheat the grill (broiler) or barbecue to medium-high heat. Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness (about 5 minutes per side for medium-rare). Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes in a warm place.
  4. Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

 
Graham GRAHAM'S HOT TIP:
Don't forget to let your steak stand after cooking. This process adds so much flavour.
 
GRAHAM'S WINE RECOMMENDATION: GrahamFlat Iron Steak with Red Wine Sauce needs a rich, intense red wine like a Cabernet Sauvignon.
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Reviews of Flat Iron Steak with Red Wine Sauce

Rating 5 out of 5 - Many cooks will make this recipe again October 09 2013
The flat iron steak was incredibly tender and flavorful. It actually tasted like prime rib! Everyone loved it - We like onions so I added an extra one to the sauce and it was fine. GREAT recipe - thanks!
(1 review)
 

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