Jill
02-23-2008, 06:00 PM
I can't remember where I got this recipe but it's really good
6 T butter
1 thinly sliced onion
2 cloves garlic, minced
1 t dried oregano
1/ c tomato paste
2 1/2 cups cabernet sauvignon
salt and pepper
Olive oil
2 lbs flank steak
Saute onion, garlic, and oregano in 2 T butter till tender and fragrant. Stir in tomato paste, cook for a couple minutes, stirring constantly. Whisk in the wine, simmer about 10 minutes.(sauce will reduce by about half)
Remove from heat and add 4T butter till melted. Keep warm or do what I do and just nuke it when it's time to serve...
Brush steak with olive oil, sprinkle with salt and pepper, and grill it to desired done-ness. (depends on you and your grill but I think it's usually like 6 -8 minutes per side for me) Medium rare is ideal IMO...
Slice THINLY across the grain, and pour sauce over it to serve
6 T butter
1 thinly sliced onion
2 cloves garlic, minced
1 t dried oregano
1/ c tomato paste
2 1/2 cups cabernet sauvignon
salt and pepper
Olive oil
2 lbs flank steak
Saute onion, garlic, and oregano in 2 T butter till tender and fragrant. Stir in tomato paste, cook for a couple minutes, stirring constantly. Whisk in the wine, simmer about 10 minutes.(sauce will reduce by about half)
Remove from heat and add 4T butter till melted. Keep warm or do what I do and just nuke it when it's time to serve...
Brush steak with olive oil, sprinkle with salt and pepper, and grill it to desired done-ness. (depends on you and your grill but I think it's usually like 6 -8 minutes per side for me) Medium rare is ideal IMO...
Slice THINLY across the grain, and pour sauce over it to serve