Flat Iron Steak With Cabernet Sauce
I use a 1 3/4 pound of flat iron steak. I cooked it on for 4 minutes on each side and it came out rare. I do like my steak rare. My sister thought it was good but much better the next day, since it was medium rare after heating up. This is an easy recipe to make, however, next time I will add a little corn starch to the sauce to thicken it up a bit.
INGREDIENTS
Nutrition- 1(1 1/2 lb) flat iron steaks
- 1cup beef broth
- 1cup cabernet sauvignon wine
- 3tablespoons canola oil
- 1tablespoon grill seasoning
- 1
- 4tablespoons unsalted butter
- kosher salt and freshly grated pepper
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DIRECTIONS
- Take the steak out of the fridge about 20 minutes before you are ready to cook.
- In a small pot over high heat, add the broth and wine, simmer until reduced by half (about 10 minutes).
- Heat oil in cast iron skillet over medium high heat until it very hot.
- Season the steak with grill seasoning and put it in the skillet.
- Cook about 3 minutes per side for medium rare.
- Remove from pan.
- Cover with foil for 5 minutes while you finish the sauce.
- Reduce the heat under the skillet and add the shallots.
- cook until they begin to soften (about 3 minutes).
- Add the reduced broth and wine mixture and cook until thickened about 5 minutes.
- Stir in butter and cook until butter is melted and incorporated into the sauce.
- Taste and adjust with salt and pepper if needed.
- Slice the stead against the grain, arrange on a platter with the sauce on the side or pour over the steak.
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