FLAT IRON STEAK WITH MUSHROOM SAUCE
A wonderful beefy flavored and inexpensive company-worthy flat iron steak with a creamy mushroom sauce. Wonderful served over roasted potatoes or a rice pilaf.
Provided by ALRAYNA
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sprinkle both sides of flat iron steak with salt, black pepper, garlic powder, and onion powder. Heat a heavy, oven-proof skillet over medium-high heat, pour 2 teaspoons vegetable oil into the hot skillet, and heat until oil shimmers. Sear steak in the hot oil until well browned, about 3 minutes per side. Remove steak from pan and reduce heat to medium.
- Pour 1 more teaspoon vegetable oil into skillet; cook and stir cremini mushrooms in hot oil until wilted and browned, about 10 minutes. Lower heat to medium-low; pour wine into mushrooms and bring to a boil. Cook until wine is slightly reduced, 3 to 5 minutes; add beef stock to vegetable mixture. Bring mixture to a simmer.
- Stir butter and flour into a paste in a small bowl, using a fork. Stir flour paste into mushroom mixture and simmer until sauce is thickened, about 5 minutes. Place flat iron steak into skillet with mushroom sauce.
- Place skillet in preheated oven and cook until steak is barely pink inside, about 10 minutes. Cut steak into thin slices on the diagonal and place meat on a platter.
- Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 6.8 g, Cholesterol 125.8 mg, Fat 30.7 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 14.3 g, Sodium 870.4 mg, Sugar 1.2 g
FLAT IRON STEAK WITH CABERNET SAUCE
Provided by Sandra Lee
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.
- In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
- Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.
- Reduce the heat under the skillet to medium 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 for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.
- Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.
FLAT IRON STEAK WITH RED WINE SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
- Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
- Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.
GRILLED STEAKS WITH MUSHROOM SAUCE
Midweek days deserve something special. This steak entree with its savory sauce will fit the bill beautifully. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut steak into 4 pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks.
Nutrition Facts : Calories 353 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 447mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 40g protein.
FLAT IRON STEAKS WITH MUSHROOM AND PEPPERCORN SAUCE
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.
Provided by Diana Adcock
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine the salt, ground cumin and 1 teaspoon ground black pepper.
- Press into steaks and set aside for 30 minutes at room temperature.
- Heat grill to medium, or if using coals until white.
- Cook steaks 6 minutes on first side, 5 minutes on second side.
- Remove to a plate and cover with foil.
- In a grill safe skillet heat olive oil.
- Add mushrooms, garlic and chives.
- Cook for 5 minutes, remove mushroom mixture to a bowl, set aside.
- To skillet add the coarse peppercorns, Dijon, beef broth and whipping cream.
- Whisk well and cook for about 3 minutes, you will want this sauce more on the thick side than thin.
- Add the cooked mushroom mixture and cook until heated through.
- Slice steaks and top with sauce.
Nutrition Facts : Calories 1159.7, Fat 62.6, SaturatedFat 23.2, Cholesterol 219.6, Sodium 1671.8, Carbohydrate 108.6, Fiber 41.6, Sugar 4.3, Protein 70.6
STEAKS WITH MUSHROOM CREAM SAUCE
A versatile sauce tops these sirloin steaks and enhances their beefy flavor. "It would also taste great over grilled chicken or pork." LaDonna Reed - Ponca City, OK
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large skillet, saute mushrooms and garlic in oil for 3 minutes. Stir in the onion dip, cream, chives and pepper. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Serve with steaks.
Nutrition Facts : Calories 304 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 567mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
EASY FLAT IRON STEAK IN WINE SAUCE
This simple flat iron steak stays tender in a delicious wine sauce, and is a sure jaw dropper.
Provided by Jackie B.
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 1h20m
Yield 2
Number Of Ingredients 11
Steps:
- Allow the steaks to come to room temperature.
- Stir together 2 tablespoons of olive oil, cayenne pepper, black pepper, ground paprika, salt, mustard powder, and garlic powder in a small bowl to make a paste.
- Prick steaks all over with a fork and rub them well with the spice rub paste, working the rub into the meat.
- Heat a large, heavy skillet over high heat and add the remaining 3 tablespoons of olive oil. Heat oil until it just begins to smoke and quickly sear the steaks until the outside has browned but the center is still blood red and just warmed, 2-3 minutes per side. An instant-read thermometer inserted into the center should read 115 degrees F (46 degrees C).
- Remove steaks from skillet with tongs. Pour the dry red wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the sliced portobello mushrooms, and cook and stir until mushrooms are cooked and have released their liquid, about 5 minutes.
- Return steaks to the skillet on top of the mushroom-wine sauce. Reduce heat to LOW and cook until sauce reduces and thickens, about 5 minutes. Remove steaks to serving platter and pour mushroom sauce over steaks to serve.
Nutrition Facts : Calories 710.7 calories, Carbohydrate 8.6 g, Cholesterol 115.8 mg, Fat 54.7 g, Fiber 2.6 g, Protein 37.8 g, SaturatedFat 12.3 g, Sodium 1279.7 mg, Sugar 2.1 g
FLAT IRON STEAK WITH BALSAMIC REDUCTION
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.
Provided by DrGaellon
Categories Steak
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 522.2, Fat 32.3, SaturatedFat 11.4, Cholesterol 152.5, Sodium 633.9, Carbohydrate 10.5, Fiber 1, Sugar 7.2, Protein 43.8
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