This is a delicious recipe that I made the other night with our 2017 Pinot Noir Dundee Hills. I cooked these inside on the cast iron skillet so I didn’t have to brave the weather. You can certainly cook them on a hot grill. I served this steak over fresh pasta and mushrooms.


  • 1 (1-pound) flat iron steak or 2 if you wish
  • 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


Sauce: If you want to make it easier then buy a high quality tomato pasta sauce of your choice.

  1. Melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat.
  2. Add the onions and saute until tender, about 5 minutes. Season with salt.
  3. Add the garlic and oregano and saute until fragrant, about 30 seconds.
  4. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
  5. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes.
  6. 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.
  7. 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.


  1. Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature about 30 minutes. Turn occasionally; replace paper towels as needed
  2. Turn heat to medium-high under pan.
  3. Sprinkle the steaks with salt and pepper and drizzle with the a little olive oil to coat both sides of the steak.
  4. When cast iron is hot and smoking place the steak in and cook for 5 minutes on each side for medium rare. Cook for 1-2 minutes longer if you want medium or well done. 
  5. Transfer the steaks to a cutting board. Tent with foil and let stand 5 minutes.
  6. Slice the steaks in thin strips, and I served over cooked pasta and mushrooms.