This recipe has become one of my favorite to make when I’m in a pinch and want something rich and flavorful. Serve with a salad and some crusty bread and you’re set!
6 TBS butter
1 onion, chopped
1 clove garlic, minced
1 tsp dried oregano
1/4 cup tomato paste
2 1/2 cup red wine
2 TBS olive oil
Flank steak
In a large skillet, melt 2 TBS butter and saute onion until tender, about 5 minutes. Add garlic and oregano and stir until fragrant, about 30 seconds. Stir in tomato paste, stirring constantly.
Whisk in the wine and simmer, stirring occasionally, until sauce reduces by half, about 10 minutes. Remove skillet from heat. Whisk remaining 2 TBS butter into the sauce and then strain into a small bowl.
Grill or broil steak until desired doneness and pour over.
Recipe courtesy Giada DeLaurentiis
Photo by nickblesch
