Italian Red Wine Steak Recipes

ITALIAN RIB EYE STEAKS WITH RED WINE SAUCE

Steps:

• In a skillet melt 2 tbsp of butter. Add shallot and sauté about 3 minutes.
• Add garlic and oregano to skillet and sauté mixture for about 1 minute.
• Add tomato paste and cook mixture for about 2minutes.
• Slowly add wine, whisking well to combine into a sauce. Reduce heat to medium low, and simmer sauce about 10 minutes until mixture is reduced by half.
• Strain sauce to remove solids and place liquid back in pan.
• Add remaining butter tbsp at a time and whisk to combine. Add salt and pepper to taste.
• Meanwhile heat grill. Add steaks and cook about 5 minutes per side, for medium rare.
• Remove steaks when done, to individual plates. Let set for 5 minutes.
• Drizzle sauce on top of each steak.
• Serve.

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.

NIGELLA LAWSON'S TAGLIATA FOR TWO

Steps:

• Heat a grill pan, or cast-iron or heavy non-stick frying pan.
• In a small dish that can take the steak snugly later, combine the extra-virgin olive oil, red pepper flakes, dried oregano, salt, and red wine vinegar. Oil the steak lightly and put it in the hot pan and cook for 2 minutes on each side, then remove it to the dish of spicy marinade and sit the cooked steak for 2 minutes a side in the dish. Your steak will be rare, but that's the way it's meant to be.
• Remove the steeped steak to a board, ready for slicing, and while it sits there, arrange the cherry tomatoes, cut-side down, in the marinade dish. Cut the steak into thin slices on the diagonal and arrange on a serving dish or 2 dinner plates.
• Smoosh the tomatoes around in the marinade, then pour them, and the marinade, over the ribbons of meat. Add a few leaves of fresh oregano, if you can get them, and serve immediately.