lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, March 27, 2017

Flat Iron Steak with Red Wine Sauce

I have been going through a flat iron steak obsession right now...they have so much flavor and are quite easy to cook.  I was the only one in the family who enjoyed the sauce with my steak, no one else was interested in having any.  Oh well, their loss.  We are still working with Miss F and eating asparagus.  She was happy to have her steak, she still refuses any and all potatoes, but she was content to only eat the stalks of the asparagus.  Such a strange child.  This recipe is inspired by Giada de Laurentis.
Flat Iron Steak with Red Wine Sauce

1 pound flat iron steak
1 tablespoon olive oil

3 tablespoons cold butter
½ onion, thinly sliced
¼ teaspoon salt
1 ½ teaspoons minced garlic
½ teaspoon dried oregano
2 tablespoons tomato paste
1 ¼ cups dry red wine

Pat the steak dry with a paper towel. Add the olive oil to the skillet, cook the steak 5 minutes per side for medium rare. Allow the steaks to rest 10 minutes before slicing thinly against the grain.

While the steak is resting, melt 1 tablespoon of the butter in a saucepan over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Add the salt, garlic and oregano, sauté for 30 seconds more. Stir in the tomato paste and cook for 2 minutes. Whisk in the wine, simmer for 5 minutes or until reduced by half. Strain the sauce into a small bowl. Discard the solids and return the sauce to the pan. Bring to a simmer, then stir in the remaining 2 tablespoons of butter into the sauce. Salt and pepper to taste.

Serve the sliced steak topped with the red wine sauce.
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