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Burning Question
“Don’t worry, the alcohol burns off”
I don’t know how many times I’ve heard that and how many more times I’ve said it. Have a recipe that uses a lot of brandy, wine or some other alcohol? Don’t worry, it burns off. Making a recipe for the kids, the rum will bake out in the oven. Serving someone who does not drink any alcohol (for religious, medical or other reasons)? No concerns. Just apply heat and you’re fine.
WRONG
Yup. Just wrong. The science does not back it up. Sure, some alcohol will evaporate or burn off, but most of it likely is still in the dish when it hits the plate. It is an equation of temperature, quantity and other ingredients, but it will still be there. Take a look here.
Flat Iron Steak with Red Wine Sauce
Red wine and beef are such a natural pairing, even if some of the alcohol remains.
A couple of big flat iron steaks here.
Getting the sauce going.
With the wine.
After the steak has rested, slice it.
A carnivore’s delight!
Flat Iron Steak with Red Wine Sauce
Prep Time: 0 hours 15 minutes | Cook Time: 0 hours 20 minutes | Servings: 6 servings | Difficulty: Easy
Ingredients:
2 (1-pound) flat iron steaks or tri-tip steaks Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil, plus extra for garnish 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
Directions:
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.
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