Flat Iron Steak with Red Wine Sauce

Flat iron steak is a flat cut of the beef shoulder blade. It belongs to alternative steaks, not as tender as premium cuts, but very rich in taste, but with the right frying becomes quite juicy. You can afford such a steak. cook at least every day. A special taste will give him a sauce of red wine with garlic and oregano, thickened with tomato paste and butter. Grill the meat, chop thinly across fiber and serve, sprinkled with sauce and olive oil. с друзьями: Photo Flat Iron Steak with Red Wine Sauce Time: 35 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 2 steaks flat iron or tray-type (weighing 0.5 kg.)
  • 3 tbsp. l olive oil + optional for serving
  • 6 tbsp. l cold butter
  • 1 onion, thinly sliced
  • 1 tbsp. l chopped garlic
  • 1 tsp dried oregano
  • 1/4 Art. tomato paste
  • 2.5 tbsp. dry red wine

Recipes with similar ingredients: beef, tomato paste, wine red oregano

Recipe preparation:

  1. Preheat the grill or barbecue (until a moderate heat). Sprinkle steaks with salt and black pepper and sprinkle 3 tbsp. l olive oil. Grill to the desired degree of frying, about 5 minutes on each side for light roasting.
  2. Put the steaks on a cutting board. Cover with foil and let rest 10 minutes.
  3. Meanwhile, in a large pan with a thick bottom on moderately Melt fire 2 tbsp. l (30 gr.) Butter. Add onion and fry until soft for about 5 minutes. Salt. Add the garlic and oregano and fry until the flavor starts, about 30 seconds. Intervene tomato paste and fry for 2 minutes, stirring constantly. Intervene wine. Cook, stirring occasionally until the sauce evaporates. half, about 10 minutes. Remove the pan from the heat.
  4. Strain the sauce through a sieve into a small bowl, squeezing it, to get as much fluid as possible. Discard solid residues from sieve and return the sauce to the pan, bring to a slow again boiling. Cut the remaining 4 tbsp. l (60 gr.) Butter on 1 cm pieces and mix several pieces at a time in the sauce. Salt and pepper to taste.
  5. Thinly cut the steaks across the fibers. Lay the meat in 6 plates. Pour steak over sauce, drizzle with olive oil. Serve with vegetables.

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