Demystifying Wine & Food | Pan Seared Flat Iron Steak with Red Wine Sauce

Gluten Free, Soy Free, Nut Free

Serves 4


List of Ingredients

1 ½ lb. Flat Iron Steak, cut into 4 equal portions (6 oz. each)

Sea salt and freshly ground black pepper

1 Tbsp. fresh thyme leaves

3 Tbsp. grapeseed oil, divided

3 small shallots, sliced

1 cup dry red wine (such as any of your favorite HALL Cabernet)

½ cup beef broth (gluten-free)

¼ cup unsalted butter, at room temperature



  1. Season the steak with salt and pepper, then sprinkle with the thyme.
  2. In a large sauté pan, heat 2 Tbsp. of grapeseed oil over medium-high heat.  
  3. Add the steaks and cook until browned on the bottom, about 2 minutes.  Turn each steak, and cook an additional 2 minutes.  
  4. Transfer the steaks to a heated plate, tent with foil, and keep warm.
  5. Add the remainder of the grapeseed oil and shallots to the pan.  Sauté until softened, scraping up any browned bits.
  6. Add the wine, and bring to a boil, cooking until reduced by half, and stirring occasionally.   
  7. Add the broth and boil until the sauce has thickened.  Reduce the heat to medium-low, and whisk in the butter.  Season with salt and pepper as desired.
  8. Cut each steak against the grain into three slices, and plate, topped with the sauce.


Recipe courtesy of Corrie Beezley, Chef, Wine Educator for HALL Wines.

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