Flat Iron Steak With Balsamic Reduction
"Adapted from a recipe by KMommyZ at allrecipes.com. The sauce can be pungent; serve in dipping cups rather than poured over, if you prefer. The sauce is also great on baked potatoes."
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6-8
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
- Bring steaks up to room temperature.
- Brush steak with olive oil, then press into ground peppercorns and sprinkle with salt; set aside.
- 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.
- Add onion and mushrooms to skillet and saute until onion goes limp, about 3 minutes.
- Stir the minced garlic into the skillet, and cook over medium heat until the garlic begins to brown around the edges, about 1 minute.
- Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half, 10-15 minutes.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Amazing! This is excellent. We didn't use mushrooms and didn't miss them either.
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
