Recipe for Flat Iron Steak with Balsamic Pepper Sauce
Ingredients
- 2 beef shoulder top blade
(flat iron) steaks (about 8 ounces each)
- 1 cup balsamic vinegar
- 3/4 teaspoon cracked black pepper, divided
- 1/4 cup butter, softened
- 4 teaspoons all-purpose flour
- 1 cup beef broth
Preparation
- Bring vinegar to a boil
in small saucepan; reduce heat to medium. Cook 20 minutes or until
vinegar is reduced to 1/4 cup.
- Press 1/2 teaspoon pepper evenly onto beef steaks. Heat large
nonstick skillet over medium heat until hot. Place steaks in skillet;
cook steaks 13 to 15 minutes for medium rare (145°F) to medium (160°F)
doneness, turning once. Remove to platter; keep warm.
- Mix butter and flour in small bowl until smooth. Add reduced
vinegar, broth and remaining 1/4 teaspoon pepper to same skillet.
Gradually whisk in butter mixture until smooth; bring to a boil. Reduce
heat; simmer 1 minute, stirring constantly. Serve steaks with sauce.
SOURCE:
The Beef
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Family
Features) - Pan-broiling on the stovetop is especially handy for quick
and delicious steak dinners. Simply place the meat directly into a
preheated nonstick skillet - that's it, nothing more! Keep the heat
setting at medium to guarantee even browning.
The Featured Cut
The flat iron steak originates from the chuck and is well-marbled
and tender - holding its own against premier steaks from the rib and
loin - and only surpassed in tenderness by the tenderloin at about half
the cost," says Chef Dave Zino, executive director of the Culinary
Center for the National Cattlemen's Beef Association. "Pan-broiling
showcases this steak's extraordinary flavor. And it should be noted that
the flat iron is an excellent source of protein, providing 21 grams per
3-ounce cooked serving."
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