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Flat Iron Steak with Red Wine Reduction Sauce

Carla DiTondo - Thursday, July 26, 2018

Having a dinner party & looking for something different to serve? How about an easy classic that is sure to please...

Flat Iron Steak with Red Wine Reduction Sauce


  • 2 lbs Certified Piedmontese Beef Flat Iron Steaks
  • 3 T. extra virgin olive oil, plus extra for garnish
  • 6 T. cold unsalted butter
  • 1 onion, thinly sliced
  • 1 T. minced garlic
  • 1 t. dried oregano and/or fresh rosemary
  • 1/4 cup tomato paste
  • 2-1/2 cups dry red wine
  • Salt (We suggest Cabernet)


  • Preheat a covered gas or charcoal grill for direct grilling over medium-high heat. 
  • Season the steaks with salt, and drizzle with the 3 tablespoons of olive oil. 
  • Grill to desired well-ness, about 5 minutes per side for medium-rare. 
  • Transfer the steaks to a cutting board. Cover with foil and let stand for 10 minutes.
  • Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Add the onions and sauté until tender, about 5 minutes, Season with salt. 
  • Add the garlic and oregano and sauté, about 30 seconds. 
  • Stir in the tomato paste and cook for 2 minutes, stirring constantly. 
  • Whisk in the wine and let simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. 
  • Remove the saucepan from the heat and 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 with salt, to taste.
  • Thinly slice the steaks across the grain. Divide the steak slices among plates. 
  • Drizzle the sauce over the steak, and Drizzle a little more extra virgin olive oil and serve.


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