Flat Iron Steak with Blackberry Wine Sauce - Ferrari-Carano

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Flat Iron Steak with Blackberry Wine Sauce

Main Courses

Serves 4-6

The new “in” steak, the flat iron, is basically the prime chuck part of a top brand steak. Tender, versatile, flavorful and relatively less expensive then prime steak cuts. Perfect for summer barbecues with the gang, and perfect with our PreVail Back Forty!

Marinate

01

Rub steaks with the olive oil, salt & pepper, garlic, rosemary and mustard 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.

Blackberry Wine Sauce

01

Meanwhile, make Blackberry Wine Sauce. In a medium-sized saucepan, heat blackberries, port, wine, broth, shallot and honey. Bring to a boil, reduce heat to medium and cook, stirring occasionally until reduced to 1½ cups.

02

Remove from heat, strain through a fine-wire mesh strainer to remove seeds. Add butter, and correct seasoning.

Grill & Garnish

01

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

Ingredients

Marinate

  • 2 Tbsp olive oil
  • Sea salt and freshly-ground pepper
  • 2 garlic cloves, mashed
  • 1 tsp rosemary, chopped
  • 1/2 tsp dry mustard
  • 2 (1-lb) flat iron steaks

Blackberry Wine Sauce

  • 1/2 pint fresh or frozen blackberries
  • 1/2 cup port
  • 1/2 cup PreVail Back Forty
  • 3 cups beef broth
  • 1 shallot, halved
  • 1 tsp honey
  • 4 Tbsp butter, softened

Grill & Garnish

  • Fresh parsley
  • Fresh rosemary