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.
My Private Note
Units: US | Metric
- 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
- 1Bring steaks up to room temperature.
- 2Brush steak with olive oil, then press into ground peppercorns and sprinkle with salt; set aside.
- 3Melt 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.
- 4Add onion and mushrooms to skillet and saute until onion goes limp, about 3 minutes.
- 5Stir the minced garlic into the skillet, and cook over medium heat until the garlic begins to brown around the edges, about 1 minute.
- 6Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half, 10-15 minutes.
- 7Thinly 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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Nutritional Facts for Flat Iron Steak With Balsamic Reduction
Serving Size: 1 (233 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 522.1
- Calories from Fat 290
- Total Fat 32.2 g
- Saturated Fat 11.3 g
- Cholesterol 152.5 mg
- Sodium 633.8 mg
- Total Carbohydrate 10.5 g
- Dietary Fiber 1.0 g
- Sugars 7.1 g
- Protein 43.7 g