Recipes

Serves 4

INGREDIENTS:

• 2 pounds Certified Angus Beef ^® flat iron (optional tri tip steak)
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon coarsely ground black pepper
• 1/2 teaspoon dry mustard
• 1 cup dry red wine
• 2 cups beef broth
• 2 tablespoons Lea & Perrins^® Worcestershire sauce
• 4 tablespoons butter, cut in half-inch cubes, kept cold
• Kosher salt to taste

INSTRUCTIONS:

1. In a small bowl, combine oregano, thyme, rosemary, pepper and dry mustard.
2. Evenly sprinkle herb mix on all sides of beef. Place in airtight container in refrigerator for four hours or overnight.
3. In a large saucepan bring red wine to a boil; reduce by half. Add beef broth and Worcestershire. Bring back to a boil, reduce heat to a simmer and reduce to approximately 1 1/4 cup. Remove from heat, whisk in butter and Dijon.
4. Preheat grill on high. Season both sides of steak with salt, reduce heat to medium high and grill or broil to desired doneness. (We suggest medium rare for a flat iron.)
5. Remove from heat; place steak in a sheet of aluminum foil. Add 1/4 cup of dipping sauce, close foil, and allow to rest 5 minutes before slicing and serving with warm red wine sauce.
6. *Chef’s suggestion: use leftover steak and sauce for the American Beef Dip sandwich for lunch or dinner the next day.