Flat Iron Steaks With Mushroom and Peppercorn Sauce

Submitted by Diana Adcock

"Flat Iron Steak is a well kept secret. Full of Beef flavor, it's is one of the "perfect for the grill" steaks as it is uniform in shape and thickness. It is also a great cut for marinating. You will want a grill safe skillet for this recipe-I use cast iron."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 2

ingredients

• 2 flat iron steaks, 8 oz each
• 2 tablespoons olive oil
• 12 ounces cremini mushrooms, quartered
• 3 garlic cloves, minced
• 1⁄4 cup fresh chives, rough chop
• 3 tablespoons peppercorns, coarse grind
• 1 tablespoon Dijon mustard
• 1⁄2 cup beef broth
• 1⁄3 cup whipping cream
• 1 teaspoon salt
• 1⁄2 teaspoon ground cumin
• 1 teaspoon ground black pepper

directions

1. Combine the salt, ground cumin and 1 teaspoon ground black pepper.
2. Press into steaks and set aside for 30 minutes at room temperature.
3. Heat grill to medium, or if using coals until white.
4. Cook steaks 6 minutes on first side, 5 minutes on second side.
5. Remove to a plate and cover with foil.
6. In a grill safe skillet heat olive oil.
7. Add mushrooms, garlic and chives.
8. Cook for 5 minutes, remove mushroom mixture to a bowl, set aside.
9. To skillet add the coarse peppercorns, Dijon, beef broth and whipping cream.
10. Whisk well and cook for about 3 minutes, you will want this sauce more on the thick side than thin.
11. Add the cooked mushroom mixture and cook until heated through.
12. Slice steaks and top with sauce.