This recipe is nice for an easy backyard get-together.
4 tablespoons olive oil
4 shallots, very thinly sliced
salt and pepper
1 cup Barbera
1 cup beef broth
1 ½ pound piece flank steak
1 tablespoon cold butter, cubed
Heat a saucepan over medium-high heat, sauté the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 minutes. Raise the heat to high and add the red wine and reduce by half. Add broth and reduce by half. Season with salt and pepper to taste. Keep warm on low heat.
Brush the flank steak on both sides with 2 tablespoons of olive oil and season with pepper. Place on the center of grill and sear 5-8 minutes per side for rare to medium rare. Test meat by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from grill and allow meat to rest for 10 minutes, loosely tented with foil.
Enjoy a glass of Iron Hub Barbera while the steak reabsorbs the juices into the meat.
Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the cold butter, then top the steak with some of the sauce and serve the remainder on the side. Serve with Iron Hub Barbera.