Flat iron steak with red wine sauce

Ingredients:

• 2 flat iron or tri-tip steaks (0.5 kg each)
• 3 tbsp olive oil + extra for serving
• 6 tablespoons cold butter
• 1 onion, thinly sliced
• 1 tbsp. minced garlic
• 1 teaspoon dried oregano
• 1/4 cup tomato paste
• 2.5 cups dry red wine

Preparation:

1. Preheat the grill or barbecue to medium-high heat. Season the steaks with salt and black pepper and drizzle with 3 tablespoons of olive oil.
   
   Grill to desired doneness, about 5 minutes per side for medium-rare.
2. Transfer the steaks to a cutting board. Cover with foil and let rest for 10 minutes.
3. Meanwhile, melt 2 tablespoons (30 g) butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion and cook until softened, about 5 minutes. Season with salt. Add the garlic and oregano and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
   
   Stir in the wine. Cook, stirring occasionally, until the sauce has reduced by half, about 10 minutes. Remove the pan from the heat.
4. Strain the sauce through a sieve into a small bowl, pressing it to extract as much liquid as possible. Discard any solids from the sieve and return the sauce to the pan, bringing it back to a simmer. Cut the remaining 4 tablespoons (60 g) butter into 1 cm (0.5 in) pieces and stir a few pieces at a time into the sauce. Season with salt and pepper to taste.
5. Thinly slice the steaks across the grain. Divide the meat among 6 plates. Pour the sauce over the steak and drizzle with olive oil. Serve with vegetables.