"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."
flat iron steaks
( shoulder top blade)
extra virgin olive oil
fresh coarse ground black pepper
1 1/2 teaspoons
onion, sliced thin
mushroom, sliced thin
garlic clove, minced
chopped fresh parsley
Bring steaks up to room temperature.
Brush steak with olive oil, then press into ground peppercorns and sprinkle with salt; set aside.
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.
Add onion and mushrooms to skillet and saute until onion goes limp, about 3 minutes.
Stir the minced garlic into the skillet, and cook over medium heat until the garlic begins to brown around the edges, about 1 minute.
Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half, 10-15 minutes.
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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Flat Iron Steak With Balsamic Reduction (cont.)