Red Wine Braised Flat Iron Steak BeefEntrée This dish comes from the kitchen of Chef Jeff Mall of Healdsburg’s Zin Restaurant and Wine Bar. Jeff prepared this dish for the CYRUS Dinner 2011 in our wine caves, when it was paired with the 2007 CYRUS. The dish was served on black olive polenta along with bacon braised fennel and parsnip chips. The dish reflects Jeff’s creativity and is a perfect pairing with CYRUS. 1 – 5-6 lb. flat-iron roast 1 medium yellow onion, peeled and diced 1 carrot, peeled and diced 2 ribs celery, diced 3 tablespoons olive oil, divided 1 cup roasted garlic cloves 2 tablespoons fresh minced thyme 1 tablespoon Dijon mustard 2 tablespoons tomato paste 4 cups dry red wine 2 cups chicken stock Kosher salt Freshly ground black pepper Tabasco to taste Heat a heavy bottomed skillet on high and add 2 tablespoons of the oil. Add the vegetables to the pan and sauté until lightly browned. Add the roasted garlic cloves, thyme, Dijon mustard and tomato paste along with the red wine and chicken stock and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and cool completely. When the sauce is cold, pour over the flat-iron roast and refrigerate overnight. The next day, preheat oven to 350 degrees. Remove meat from the marinade, pat dry and season with salt and pepper. Reserve marinade. Add the rest of the olive oil to a heavy bottomed skillet heated on high. Sear the meat on all sides. Pour the reserved marinade over the meat and bring to a boil. Cover and place in the oven. Roast for 2 1/2 to 3 hours or until fork tender. Remove the meat from the pan. Strain the sauce and discard the solids. Season the sauce to taste with Tabasco, salt and pepper. Slice the roast, pour the sauce over the meat and serve.