1/1 Photo of Flat Iron Steak and Cognac Sauce
You can serve the Flat Iron Steak with or without the sauce, but I highly recommend the sauce, sometimes I actually double the recipe. Brandy can be substituted for Cognac and sometimes I use boullion cubes to make my own broth as a $$ saver. The Hot Sauce is the bottled sauce in the hispanic food section, not chunky salsa, the label reads "Salsa Picante, Mexican Hot Sauce". Prep time does not include marinating time.
My Private Note
Units: US | Metric
- 2 lbs flat iron steaks
- 1/4 cup dark brown sugar
- 1/3 cup rice wine vinegar
- 2 teaspoons hot sauce (Valentina,El Pato or Tabasco )
- 2 teaspoons Worcestershire sauce
- 1/2 cup olive oil
- 1Wisk together marinade ingredients, pour into a large ziplock bag, add steak; squish around until combined, refrigerate for 1-6 hours.
- 2While grill is heating, remove steak from marinade, pat dry and sprinkle seasoning rub on both sides.
- 3Grill steak 5 minute on first side and 3-4 on other side.
- 4Remove from grill, To serve; cut in thin slices.
- 5Cognac Sauce:.
- 6While steak is marinading, saute shallots in butter for about 4 minute add brown sugar, cook another minute, add broth and cognac, simmer until sauce has reduced to 1/2 cup (about 20 min.), Add cream, stir until heated through.
- 7Serve over grilled meat.
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Nutritional Facts for Flat Iron Steak and Cognac Sauce
Serving Size: 1 (499 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 803.1
- Calories from Fat 546
- Total Fat 60.6 g
- Saturated Fat 18.1 g
- Cholesterol 168.2 mg
- Sodium 1205.9 mg
- Total Carbohydrate 18.4 g
- Dietary Fiber 0.2 g
- Sugars 15.0 g
- Protein 45.0 g
The following items or measurements are not included:
rice wine vinegar