Best Flat Iron Steak With Tango Sauce Recipes

FLAT IRON STEAK WITH RED WINE SAUCE

Steps:

• Prepare the grill or barbecue (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.
• Meanwhile, 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.
• 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.

"DRESSED" AMERICAN WAGYU FLAT IRON STEAK

Steps:

• For the chimichurri: Whisk together the olive oil, basil, parsley, vinegar, oregano, salt, black pepper, chili flakes, garlic and onions in a small bowl. Cover and allow the mixture to rest for at least 2 hours before use. For the beef: Smash the garlic cloves with the side of your knife, and then remove the skins and roughly chop. Pour the olive oil over the steak, and then sprinkle with the garlic and marinate for 1 hour. For the kale chips: Preheat the oven to 350 degrees F. Drizzle the olive oil onto your hands and gently rub each leaf lightly with the oil. Lay the leaves flat on a baking sheet and bake for 40 minutes. Remove from the oven and let cool. Leave the oven on for the beef. For the dressing: Meanwhile, blanch the broccolini in boiling water for 5 minutes. Pat the pearl onions dry and place in a skillet over medium-high heat. Sear the onions in the oil to brown all sides, about 2 minutes. Remove and let drain on paper towels. For cooking and assembling the beef: Preheat a grill to high heat. Remove the meat from the marinade and sprinkle with salt and pepper. Sear the meat on all sides over a hot open fire, and then grill for about 8 minutes per side. Transfer the meat to the oven and roast until medium rare, 8 to 10 minutes. Remove from the oven and let rest for 7 minutes. Slice the steak against the grain into 18 thin slices for 2 portions. To serve, divide the crispy kale chips between 2 plates and lay flat in the center with the ruffled ends facing out. Mix together the hot sliced steak, arugula, tomatoes, pearl onions and broccolini florets in a large bowl. Spoon on 2 to 3 tablespoons of three-herb chimichurri sauce. Add a splash of hot pepper vinegar, if using. Season with a pinch of salt and fresh cracked pepper. Toss well and add any beef drippings back into the dressed beef. Garnish with the amaranth blossoms and bread sticks, if using, and serve over the kale chips with any remaining chimichurri on the side.

FLAT IRON STEAK WITH CABERNET SAUCE

Steps:

• Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.
• In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
• Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it 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. Add the reduced broth and wine mixture and cook until thickened, about for 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 the 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.