Frank Key's Cafe supplies

Flat iron steak. Ever heard of it?

I bought a couple of these yesterday as they look so good with perfect marbling. Now I’m wondering how to cook, grill or fry it. I’ve never bought or had it before. Any idea?

Flat Iron Steak with Red Wine Sauce

* 2 (1-pound) flat iron steaks or tri-tip 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
* 2 1/2 cups dry red wine

Directions

Prepare the grill or barbecue (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.

Meanwhile, 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. 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. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

mexijoe Torta & Flat Iron Steak

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