Flat Iron Steak With Balsamic Reduction |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Adapted from a recipe by KMommyZ . The sauce can be pungent; serve in dipping cups rather than poured over, if you prefer. The sauce is also great on baked potatoes. Ingredients:
3 lbs flat iron steaks (shoulder top blade) |
2 tablespoons extra virgin olive oil |
2 tablespoons fresh coarse ground black pepper |
1 1/2 teaspoons kosher salt |
1 tablespoon butter |
1/2 onion, sliced thin |
1/4 lb mushroom, sliced thin |
1 garlic clove, minced |
1 cup balsamic vinegar |
1/4 cup chopped fresh parsley |
Directions:
1. Bring steaks up to room temperature.
2. Brush steak with olive oil, then press into ground peppercorns and sprinkle with salt; set aside.
3. Melt butter in a large skillet over medium-high heat. Add steaks, and cook to desired degree of doneness, about 4-6 minutes per side for medium-rare. Remove steaks to a plate, tent with foil and keep warm.
4. Add onion and mushrooms to skillet and saute until onion goes limp, about 3 minutes.
5. Stir the minced garlic into the skillet, and cook over medium heat until the garlic begins to brown around the edges, about 1 minute.
6. Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half, 10-15 minutes.
7. Thinly slice the flat iron steak across the grain, and arrange on a serving platter. Pour the reduced balsamic glaze over the meat, and sprinkle with chopped parsley to garnish.
|
|