Flat Iron Steak and Cognac Sauce

Total Time
35mins
Prep
15 mins
Cook
20 mins

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.

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Ingredients

Nutrition

Directions

  1. Wisk together marinade ingredients, pour into a large ziplock bag, add steak; squish around until combined, refrigerate for 1-6 hours.
  2. While grill is heating, remove steak from marinade, pat dry and sprinkle seasoning rub on both sides.
  3. Grill steak 5 minute on first side and 3-4 on other side.
  4. Remove from grill, To serve; cut in thin slices.
  5. Cognac Sauce:.
  6. While 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.
  7. Serve over grilled meat.
Most Helpful

5 5

Fantastic!!! Loved the flavor from the marinade, then the seasoning and the wonderful onion sauce!!! I made this as written with the exception of using skirt steak and only 1/2 lb, my store rarely has flat iron steaks. I still made 1/2 of the marinade and sauce and eyeballed the seasonings for our taste. I would definitely recommend doubling the sauce/onion part for any recipe!!! Thanks for sharing the recipe. Made for Photo Tag Game.