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
FOOLPROOF FLAT IRON STEAKS
My special recipe combines balsamic vinegar, olive oil, and spices creating a simple, delicious marinade. My technique yields the most tender and juicy steak.
Provided by Anonymous
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Place steaks, balsamic vinegar, olive oil, green onions, garlic, soy sauce, thyme, mustard, and black pepper in an extra large resealable plastic bag, squeeze out excess air, and seal the bag. Knead the bag with your hands to distribute ingredients evenly and completely coat the steaks. Marinate in the refrigerator for 1 hour.
- Preheat grill for medium-high heat and lightly oil the grate. Remove steaks from refrigerator and let sit at room temperature for 10 minutes.
- Remove steaks from bag and discard marinade.
- Cook steaks on the preheated grill until they start to firm and are reddish-pink and juicy in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes before slicing.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 4.2 g, Cholesterol 154.8 mg, Fat 36.4 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 11.5 g, Sodium 376.1 mg, Sugar 2.4 g
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
PEPPERCORN RUBBED AND GRILLED FLAT IRON STEAK
Steps:
- Mix black pepper and allspice together. Set aside. Rub the chopped green peppercorns into both sides of the steaks. Sprinkle the pepper and allspice mixture on both sides of the steaks, to taste. Put the steaks in the refrigerator for at least 4 hours. Remove from refrigerator and salt, to taste. Let stand for about 1/2 hour at room temperature before grilling. An oven broiler can also be used. Cook to desired doneness. Remove from heat and let stand for at least 5 minutes. Garnish with chopped rosemary and serve.
FLAT IRON STEAK WITH SAUTéED MUSHROOMS
the cut we know as a flat iron steak has only been around for a short time, but it's quickly becoming a favorite among steak lovers. It's cut from the chuck and is second only to the filet mignon in tenderness, but has a great rich taste similar to sirloin. It's made its way into most supermarkets, and is typically priced to be a...
Provided by Lynnda Cloutier
Categories Steaks and Chops
Number Of Ingredients 11
Steps:
- 1. in a large skillet over medium-high heat, heat the oil. Add the mushrooms, onion, and garlic and cook for about eight minutes, stirring often, until the onion is soft. Add the salt, pepper, and thyme and mix well. Add the red wine and mix well. Cook for another 6 to 7 minutes, until the liquid is mostly evaporated and the mushrooms are tender. If more liquid is needed, add more wine. Keep warm on the stove.
- 2. Prepare the grill for cooking over direct high heat. Place the steaks directly on the cooking grate. Cook for four minutes. Flip and cook for another 3 to 4 minutes for medium rare or to your desired degree of doneness. Remove to a platter and let rest for three minutes. To serve, spoon the mushrooms over the steaks. Serves four.
- 3. big bold steak spice: 3 tablespoon salt 1 tablespoon onion powder 1 tablespoon finely ground black pepper 1 teaspoon smoked paprika 1 teaspoon ground coriander 1 teaspoon good-quality chili powder 1 teaspoon sugar in the raw 1/2 teaspoon dry mustard mix together and keep in an airtight container. Makes about 1/2 cup.
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