Flat Iron Steak With Balsamic Reduction

Submitted by DrGaellon

"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."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 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

directions

1. Bring steaks up to room temperature.
2. Brush steak with olive oil, then press into ground peppercorns and sprinkle with salt; set aside.
3. 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.
4. Add onion and mushrooms to skillet and saute until onion goes limp, about 3 minutes.
5. Stir the minced garlic into the skillet, and cook over medium heat until the garlic begins to brown around the edges, about 1 minute.
6. Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half, 10-15 minutes.
7. 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.

Reviews

[kimjben]

Amazing! This is excellent. We didn't use mushrooms and didn't miss them either.