Flat Iron Steak with 777 Reduction Sauce
Paired with ArborBrook Estate 777 Block Pinot Noir
Serves 8 - 10
"Short cut tip: rather than cooking down fresh blackberries that are seasonal and straining them to remove the seeds, seedless jam is wonderful to use instead. Besides being fast, easy and available year-round, it helps thicken up the reduction sauce." ~ Angelina
3lbs flat iron steak with even light marbling
MccCormick Montreal Steak seasoning
Extra-virgin olive oil
6 tablespoons cold unsalted butter
1 large sweet onion, evenly sliced (if you have a mandolin, use the thinnest setting)
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 cups ArborBrook Estate 777 Block Pinot Noir
4 - 8 tablespoons seedless blackberry jam
Salt and pepper to taste
Coat flat iron steak with steak seasoning either the night before or at least 4 hours before cooking and wrap in plastic wrap and refridgerate. Pull from refridgerator 1 hour before cooking to bring to room temperature.
Melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add onions and saute until tender, about 5 minutes. Add garlic and oregano and saute until fragrant, about 30 seconds. Stir in tomato paste and cook for 2 minutes, stirring constantly. Whisk in wine. Simmer until the sauce reduces by half, stirring occasionally, about 15-20 minutes. Remove skillet from heat. Strain the sauce into a bown, pressing on the solids to extract as much liquid as possible. Discard solids and return sauce to the saucepan and bring back to a slow simmer. Whisk in the remaining 4 tablespoons of butter and the seedless blackberry jam to sweetness, season the sauce to taste with salt and pepper. Can be made the day before and reheated before serving.
Coat both sides of the steak with olive oil just before placing on barbeque to prevent sticking. Barbeque over high heat for approximately 3-4 minutes per side for medium rare (do not overcook; this cut is best rare to medium rare).
Thinly slice steaks across the grain. Divide steak slices among plates and drizzle with sauce. Serve with extra sauce on the side.