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Flat Iron Steak with Balsamic Reduction

4

40 min

Flat Iron Steak with Balsamic Reduction

Flat Iron Steak with Balsamic Reduction Photo 1

Category

Tea Recipes

Time

40 min

Serving

6 persons

Calories

536

Rating

4.00★ (105)

Cuisine

Author: Victoria Buriak
Pepper crusted flat iron steaks are pan seared then drizzled with a sweet and savory syrup. This dish is simple, impressive, and delicious!

Ingredients

  • flat iron steak: 3 pound
  • extra-virgin olive oil: 3 Tbsp
  • coarsely ground mixed peppercorns: 2 Tbsp
  • ½ teaspoons salt: 1 piece
  • butter: 1 Tbsp
  • clove garlic: 1 piece (minced)
  • balsamic vinegar: 1 cup
  • fresh parsley: 0.25 cup (chopped)

Metric Conversion

Stages of cooking

Flat Iron Steak with Balsamic Reduction Photo 21
Flat Iron Steak with Balsamic Reduction Photo 32
Flat Iron Steak with Balsamic Reduction Photo 43
  1. Brush steak with olive oil, then press into ground peppercorns and season with salt; set aside. Melt butter in a large skillet over medium high heat. Add flat iron, and cook to desired degree of doneness, about 4 minutes per side for medium-rare.
    Flat Iron Steak with Balsamic Reduction Photo 2
  2. Once the steak has finished cooking, remove to a plate and keep warm. 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.
    Flat Iron Steak with Balsamic Reduction Photo 3
  3. Thinly slice the flat iron steak across the grain, and arrange on a serving platter. Pour the reduced balsamic overtop, and sprinkle with chopped parsley to serve.
    Flat Iron Steak with Balsamic Reduction Photo 4

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