Flat Iron Steak with Red Wine Sauce

Ingredients

• 2.5 cups cooking wine dry red
• 1 tablespoon garlic minced
• 3 tablespoons olive oil extra-virgin for garnish
• 1  onion thinly sliced
• 1 teaspoon oregano dried
• 6 servings salt and pepper black freshly ground
• 0.3 cup tomato paste 
• 2 pound tri-tip steaks 
• 6 tablespoons butter unsalted cold

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve
• grill
• aluminum foil
• cutting board

Directions

1. Prepare the grill or barbecue (medium-high heat).
2. 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.
3. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
4. Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat.
5. Add the onions and saute until tender, about 5 minutes. Season with salt.
6. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
7. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes.
8. 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.
9. 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.
10. Thinly slice the steaks across the grain. Divide the steak slices among 6 plates.
11. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.