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Blackstone Winery


Pair with Blackstone Cabernet Sauvignon


2 (1-pound) flat iron steak or tri-tip steaks
Sea salt and freshly ground black pepper
3 tablespoons olive oil
5 tablespoons unsalted butter
1 shallot, diced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
1 cup beef broth
1 cup Cabernet Sauvignon


Season steaks with salt and pepper and bring to room temperature.

In small pot over high heat, add broth and wine and simmer until reduced by half, about 10 minutes.

Heat oil in a cast iron skillet over medium-high heat until hot. Cook seasoned steaks in skillet about 3 minutes per side for medium-rare. Remove from the pan, tent with with foil, and let rest for 5 minutes while you finish the sauce.

Reduce the heat under the skillet to medium and add the shallots. Cook until they begin to soften, about 3 minutes. Season with salt, then add garlic and oregano until fragrant, about 30 seconds. Stir in tomato paste and cook for 2 minutes, stirring constantly.

Whisk in reduced broth and wine mixture and cook until thickened, about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.

Slice steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.