Flat Iron Steak with Red Wine Sauce

Serves: to serve 6

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Ready In: 35 mins

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)

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 and keep warm.
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.
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.