6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine
salt and freshly ground black pepper
2 tablespoons olive oil
1 (2 pound) flank steak or tri-tip steaks
Melt 2 tablespoons of the butter in a large, heavy saucepan over medium-high heat. Add the onion and saute until tender, about 5 minutes. 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, stirring occasionally, until the sauce reduces by half, about 10 minutes. Remove the skillet from the heat. Whisk in the remaining 4 tablespoons of butter. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer. Season the sauce to taste with salt and pepper. Keep the sauce warm
Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Sprinkle the steak generously with salt and pepper. Cook the steak to desired doneness, about 8 minutes per side for medium-rare (the steak will shrink as it cooks). Remove the skillet from the heat and let the steak rest in the skillet for 10 minutes.
Transfer the steak to a cutting board and slice it thinly across the grain. Divide the steak slices among 6 plates, drizzle the sauce over the steak, and serve.
This recipe can be found in Giada De Laurentiis book Giada’s Family Dinners. It was somewhat time consuming because of the various steps, but well worth it. I made this recipe with one of my roommates, and we decided we did not want to discard the solids in the sauce. Rather than having a thin au jus type of sauce, we had a chunky sauce. Though the sauce was thicker, it was still very delicious (and if you like onions it is worth saving the solids!). Flank steak is a treat, and this recipe is a wonderful way to prepare it!