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

Instructions

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.