Flank Steak with Red Wine Sauce

If you are looking for a good beef dish for a special occasion, then this is it! The sauce is very rich and I normally prefer a good marinade over a sauce, but it was perfect for a celebration. Giada's original recipe calls for cooking the steak in a heavy skillet, but in my house, we always grill if we can! Chuck's instructions are below. My recipe also reflects the changes I made to the sauce, most notably halving it - there was waaaaay too much for the amount of meat there was. Enjoy!

Flank Steak with Red Wine Sauce
slightly adapted from Giada's Family Dinners
Makes 6 servings

3 tablespoons cold unsalted butter
1/2 medium onion, thinly sliced
2 cloves garlic, minced
1/2 teaspoon dried oregano
2 tablespoons tomato paste
1 1/4 cups dry red wine
1 (2-pound) flank steak
olive oil
kosher salt and coarse ground black pepper

Melt 1 tablespoon 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 10-15 minutes. Remove the saucepan from the heat. Whisk in the remaining 2 tablespoons of butter. Strain the sauce into a small bowl, pressing on the onions to extract as much liquid as possible. Season to taste with salt and pepper and keep warm.

Meanwhile, rub olive oil and salt and pepper into the meat. Heat the grill to medium-high. Cook 5-7 minutes on one side; flip meat and cook 7-8 minutes; flip again and cook 5-7 minutes for medium.

Transfer steak to cutting board and let rest for several minutes. Slice thinly across the grain and serve with warm sauce alongside.