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Flat Iron Steak With Balsamic Reduction

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“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
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

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.

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