Roasted Flatiron Steak with Red Wine Onions

Name: roasted flatiron steak with red wine onions
Ingredients: 1 3-lb steak (whole flatiron or 2 smaller partial flatirons); 1 c vegetable oil; 1/4 c parsley stems; 1 sprig rosemary; 2 sprigs thyme; 1/2 small onion (sliced); 1 clove garlic (crushed); 1 tsp whole black peppercorns; 2 tsp vegetable oil; 3 onions (vidalia, sliced); 2 t thyme (chopped); 1 c red wine; 1 t parsley (chopped)

Dec 20, 2011Posted by guestchefPrint

You can’t get much simpler than steak and onions, but this dish is a definite crowd pleaser. And the next day, slap some mayo on some crusty bread and you’ve got one heck of a steak sandwich.

roasted flatiron steak with red wine onions

Print Recipe

Course Main Dish, Meat And Poultry

Ingredients

1 3-lb steak whole flatiron or 2 smaller partial flatirons

For the meat marinade:

1 c vegetable oil
1/4 c parsley stems
1 sprig rosemary
2 sprigs thyme
1/2 small onion sliced
1 clove garlic crushed
1 tsp whole black peppercorns

For the onions:

2 tsp vegetable oil
3 onions vidalia, sliced
2 t thyme chopped
1 c red wine
1 t parsley chopped

Instructions

in a small pot, combine the vegetable oil, parsley stems, rosemary, 2 sprigs of thyme, half an onion, garlic and peppercorns. place over medium heat until you start to see a few bubbles rising to the surface. remove and allow the aromatics to steep in the oil. once the mixture is cool, pour over your steak and allow to marinate for at least two hours, or refrigerated overnight if you have time.
fire your oven to an air temperature of 650f. place a large, heavy-bottomed saute pan or roasting pan in the oven to preheat. meanwhile, remove your steak from the marinade and season liberally with salt and black pepper. once your roasting pan is hot, coat the bottom with a small amount of the marinade oil and place the steak in the pan to sear. flip after 3 or 4 minutes to sear the other side. after another 3 minutes, move to a rack and allow the steak to continue roasting. whole cooking time for my steak was approximately 10 minutes for medium rare. however, for this recipe, i was working with a whole flatiron that we pulled from a chuck primal we were breaking down at the restaurant. the flatirons you find at your butcher shop may not be as large and as thick as the one i was working with, because flatirons are commonly cut in half crosswise to remove the tough vein of sinew that runs through this particular steak. all this to say: cooking times may vary. for best results, use a thermometer to temp your meat. pull your steaks at 125f for medium rare. if you’re working with thinner steaks, you probably won’t need to use a rack at all – just sear both sides and you’re done.
while your steaks are resting, add the 2 teaspoons of vegetable oil to the pan in which you cooked your steaks. once the oil is hot, add the onions. season with salt and pepper and allow the onions to roast in your oven, stirring frequently. once the onions have softened and begun to caramelize, approximately 5 minutes, add the chopped thyme. stir and allow to cook for about 20 seconds, then add the red wine. let the wine reduce until there is no liquid left in the pan. remove the onions from the oven and stir in the chopped parsley. slice your steak, top with the onions, and serve. this is a great, simple meal on its own with a glass of whatever you poured into your onions, or you can jazz it up with some roasted potatoes or slow-cooked kale – recipes coming soon.

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