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.
BUTTER-BASTED FLAT IRON STEAK WITH TOMATO BUTTER SAUCE AND PARSLEY NOODLES
Butter makes it better: Seared steaks are basted with butter and thyme and then topped with a sauce of blistered cherry tomatoes with butter and herbs.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Heat a large cast-iron skillet over medium-high heat. When it?s hot, add the oil. Sprinkle the steaks with salt and pepper and cook 2 steaks until browned on one side, about 4 minutes. Remove the steaks from the skillet. Add the 2 remaining steaks and cook until browned on one side, about 4 minutes. Flip these steaks and return the first 2 steaks to the skillet, raw-side down. Add 2 tablespoons of the butter and the thyme. Once the butter melts, tilt the skillet slightly to pool the liquid, then constantly spoon the butter over the steaks until the meat is medium-rare, about 4 minutes more. Transfer the steaks to a rimmed plate to rest, reserving the skillet.
- Add the pasta to the boiling water and cook according to package directions. Reserve 1/4 cup of the cooking water and drain the pasta. Return the pasta to the pot and toss with 2 tablespoons of the butter and the parsley.
- Put the tomatoes in the same skillet used to cook the steaks and cook over medium heat until blackened in spots and softened, about 4 minutes. When the tomatoes are very soft, remove the thyme sprigs and carefully mash the tomatoes with a slotted spoon or potato masher. Stir in the remaining 2 tablespoons butter and the vinegar until incorporated, adding up to 1/4 cup pasta cooking water if necessary to make a smooth sauce. Season with 1/2 teaspoon salt.
- Slice the steaks thinly against the grain and add any juices that accumulate to the tomato butter sauce. Divide the sliced steak among 4 plates and spoon some tomato butter sauce over the top. Serve with the noodles.
SZECHWAN-MARINATED FLAT IRON STEAK
Steps:
- In a small saute pan, heat the chili and peanut oils. Add the jalapeno, shallots, cilantro, green onions, and ginger and cook until slightly tender. Remove from the heat and set aside.
- Combine the marinade ingredients in a medium bowl and whisk together until thoroughly combined. Place the steaks in the marinade and refrigerate for 12 hours.
- Heat the grill to high heat. Remove steaks from the marinade and season with a little salt and pepper. Grill to desired temperature, about 2 to 3 minutes per side. Remove the steaks from the grill and allow to rest. Slice the steaks on a thin bias and set aside.
- In a medium bowl, whisk together all the ingredients. Set aside.
- Heat the peanut oil in a wok or hot saute pan over high heat. Add the mushrooms, asparagus, scallions, bok choy, and red onions, and cook until tender. Deglaze the vegetables with the Szechwan Deglaze until almost all the liquid is absorbed.
ASIAN FLAT IRON STEAK
Tender flat iron steak meets trendy Asian bistro flavor! With a side of Asian vegetable mix, it's an easy delicious dinner!
Provided by GMUCHEFWHIT
Categories World Cuisine Recipes Asian
Time 3h30m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk soy sauce, vinegar, brown sugar, green onions, garlic, and mustard powder together in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 3 to 4 hours.
- Remove steak from marinade and discard remaining marinade.
- Heat a non-stick skillet over medium-high heat; cook steak just until outside is browned and seared, about 1 minute per side. Continue to cook until desired doneness is reached, about 5 minutes more per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove skillet from heat and allow steak to rest before cutting, 3 to 5 minutes. Sprinkle sesame seeds over steak.
Nutrition Facts : Calories 537.6 calories, Carbohydrate 18.9 g, Cholesterol 154.8 mg, Fat 29.2 g, Fiber 1.1 g, Protein 50 g, SaturatedFat 10.4 g, Sodium 1213.7 mg, Sugar 14.1 g
FLAT IRON STEAK WITH PIQUILLO PEPPER PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 2 servings
Number Of Ingredients 7
Steps:
- For the pesto: Combine the piquillo peppers, macadamia nuts, salt and olive oil in the bowl of a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed. Spoon the pesto into a bowl and set aside until ready to use.
- For the steak: Remove the flat iron steak from the refrigerator 30 minutes prior to cooking. Heat a large skillet over medium-high heat. Pat the steak dry with paper towels and sprinkle all over with the salt. Add the oil to the skillet, swirling to coat the bottom of the pan. Carefully add the steak to the pan and place a foil-wrapped brick or a small cast-iron pan on top of the steak to weight it down. Cook for 3 to 4 minutes on the first side. Remove the weight and, using tongs, flip the steak. Cook for an additional 3 to 4 minutes for medium-rare to medium doneness. Remove the steak from the pan and let rest for 10 minutes before slicing against the grain. Serve with the pesto.
ASIAN FLAIR FLAT IRON STEAK
One of our local food distributors has been promoting the sell of these becoming-ever-more-popular cuts of meat. After rummaging online recipes, and experimenting with my own, I came up with the following that my husband and I find quite tasty! You can also try cooking it in your indoor grill (we have a Foreman). Serve this over salad greens, or wrap in warm flour tortillas, adding a bit of your favorite Asian dressing.
Provided by Victoria Champagne Benoit
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 12h30m
Yield 3
Number Of Ingredients 13
Steps:
- Whisk together 2 tablespoons of sesame oil with the garlic, salt, onion powder, Cajun seasoning, hot pepper sauce, soy sauce, teriyaki sauce, and brown sugar in a bowl, then pour into a resealable plastic bag. Add the flat iron steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.
- Remove the flat iron steak from the marinade, and shake off excess. Discard the remaining marinade. Heat the remaining 3 tablespoons of sesame oil in a cast iron skillet over medium high heat until it begins to smoke. Sear the steak in the hot oil until cooked to your desired degree of doneness, about 3 minutes per side for medium. Remove the steak from the skillet and set aside to rest for 5 minutes before slicing thinly. While the steak is resting, cook the bell pepper in the hot skillet until it begins to soften, about 1 minute. Stir in the green onions, and cook for 30 seconds more. Serve the pepper mixture over the sliced steak.
Nutrition Facts : Calories 444.9 calories, Carbohydrate 7.1 g, Cholesterol 77.2 mg, Fat 35.8 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 8.3 g, Sodium 1296 mg, Sugar 4.5 g
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
GRILLED FLAT IRON STEAK WITH CHIMICHURRI SAUCE
Provided by Felino Samson
Categories Beef Garlic Herb Beef Shank Summer Grill/Barbecue Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Finely chop first 7 ingredients in processor. Set sauce aside.
- Cook butter in small heavy saucepan over medium-high heat until brown, about 2 minutes. Add sauce; stir 1 minute. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Place soaked wood chips in foil pan. Place foil pan directly atop coals on barbecue. When chips begin to smoke, place steaks on grill rack directly over chips and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks from grill; let stand 5 minutes. Thinly slice steaks across grain. Serve with chimichurri sauce.
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FLAT IRON STEAK {WITH AN AMAZING SAUCE!} - CHELSEA'S …
From chelseasmessyapron.com
5/5 (9)Total Time 47 minsCategory Dinner, Main CourseCalories 299 per serving
- PREPARE INGREDIENTS: Preheat grill to medium-high heat (400-450 degrees F.) Shuck corn. Remove stems and halve zucchinis lengthwise. Halve or quarter cherry tomatoes, depending on their size. Halve both lemons; juice one of the lemons to get 1/4 cup juice and set the other two lemon halves aside to grill. Rub or brush (with a pastry brush) corn and zucchini with olive oil. Season liberally with salt and pepper (I add about 1 to 1/2 tablespoons oil and about 1/2 teaspoon salt and pepper).
- CORN ZUCCHINI SALAD: Prepare the preheated grill by cleaning with a grill brush. Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates). Add corn and zucchini. Cook zucchini about 2-3 minutes, flip and cook another 2-3 minutes or until lightly charred and crisp-tender. Cook the corn, rotating about every 2-3 minutes (a total of 4 rotations) until charred, bright yellow, and crisp-tender about 10-12 minutes total. Grill lemon halves flesh side down for 2-3 minutes or until charred. Transfer vegetables to a cutting board to cool slightly. Slice corn off the cob and add to a large bowl. Cut zucchini into thin half moons and add to the bowl with the corn. Add in the cherry tomatoes, Parmesan cheese (to taste), and fresh basil (rip or cut into ribbons). Add in the juice from one half of the grilled lemon (about 2 tablespoons) and some additional olive oil (about 1 to 2 tablespoons). Toss and taste, adjust seasoni
- COOK STEAKS: While vegetables and lemon are grilling, pat steaks dry with paper towel and rub with olive oil (about 1/2 tablespoon per steak). Season both sides generously (or to taste) with salt and pepper (I add about 1/2 teaspoon fine sea salt per steak). Add steaks to the fully heated grill and cook until charred and medium rare (or to temperature preference, medium rare highly recommend) about 4-5 minutes per side. (For 1-pound steaks, medium rare generally takes 4 minutes per side); use a food thermometer for precision (see temperatures in post). Transfer steaks to a plate to rest for about 5-10 minutes, tented with foil. Transfer to a cutting board and cut across the grain as thinly as possible (this makes sure the meat is tender!)
- SAUCE: While steaks grill, finely mince garlic and coarsely chop the sundried tomatoes. Add garlic and tomatoes to a small blender or food processor. Add in the 1/4 cup lemon juice and salt and pepper (I add about 1/2 teaspoon salt and 1/4 teaspoon pepper) and pulse until ingredients are chopped. Slowly drizzle in the oil (I use all the oil from the sundried tomatoes container and fill up the rest of the 1/2 cup with regular oil) and pulse until emulsified and a chunky sauce has formed. Taste and adjust seasoning.
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