Flat Iron Steak with Blackberry Wine Sauce

Serves 4 - 6

The new “In” steak, the Flat Iron, is basically the prime chuck part of a Top Bland Steak. Tender, versatile, flavorful and relatively less expensive then prime steak cuts. Perfect for summer barbecues with the gang, and perfect with our Petit Verdot!

2 (1 LB) FLAT IRON STEAKS

Rub:
2 tbsp. olive oil
Sea salt and freshly ground pepper
2 tbsp. olive oil
2 garlic cloves, mashed
1 tsp. rosemary, chopped
½ tsp. dry mustard

Blackberry Wine Sauce:
½ pint fresh or frozen blackberries
½ cup port
½ cup Petit Verdot
3 cups beef broth
1 shallot, halved
1 tsp. honey
4 tbsp. butter, soften

Rub steaks with the first six ingredients and let marinate for two hours, placing in the refrigerator until ready to grill. Before grilling, take steaks out of refrigerator and bring to room temperature. Prepare grill.

Meanwhile, make Blackberry Wine Sauce. In a medium-sized sauce pan, heat blackberries, port, wine, broth, shallot and honey; bring to a boil, reduce heat to medium, cook, stirring occasionally until reduced to 1 ½ cups. Remove from heat, strain through a fine wire mesh strainer to remove seeds, add butter, and correct seasoning. 

Grill steaks to desired doneness. Transfer steaks to cutting board to rest. Thinly slice grilled meat across the grain, arrange on platter, drizzle sauce over steak and garnish with fresh parsley and rosemary.

Pair with Ferrari-Carano Petit Verdot