Tri-Tip Steaks with Red Wine Sauce

昨天吃魚,那今天就來做牛排吧。本來應該用Flat Iron Steak也就是牛肩膀的肉,據說比Tri-Tip Steaks便宜,不過我去義大利超市和Costco只看到Tri-Tip Steaks,而且要注意看喔,我看到有Tri-Tip SteaksTri-Tip Steaks Roast二種,不要買錯喔。

Tritip_steak 這牛排可不只是BBQ而已喔,還要配上精心熬製的紅酒醬汁,做法不難,但需要花一點時間熬煮,但成品驚為天人,是值得你投資一點時間和心力的,吃剩的醬汁還可以沾麵包吃,美味的很,今天邀請來家用餐的朋友,個個吃的盤底朝天喔。


2 (1-pound) flat iron steaks or tri-tip steaks
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

Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

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

Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

食譜取自Food Network’s Everyday Italian,1977,FOOD_9936_28065,00.html


  1. Sabrina:

  2. Bao,

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