Flat Iron Steak With Mushroom Sauce
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
61
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tbsp
Vegetable Oil (divided)1.5 tsps
Kosher Salt1 tsp
Garlic Powder1 tsp
Onion Powder1 cup
Wine (burgundy)1 cup
Beef Stock1 tbsp
Butter (softened)1 tbsp
All-Purpose Flour1 cup
Heavy Whipping Cream2 tbsps
Chives (chopped fresh)Directions:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Sprinkle both sides of flat iron steak with salt, black pepper, garlic powder, and onion powder
3
Heat a heavy, oven-proof skillet over medium-high heat, pour 2 teaspoons vegetable oil into the hot skillet, and heat until oil shimmers
4
Sear steak in the hot oil until well browned, about 3 minutes per side
5
Remove steak from pan and reduce heat to medium
6
Pour 1 more teaspoon vegetable oil into skillet; cook and stir cremini mushrooms in hot oil until wilted and browned, about 10 minutes
7
Lower heat to medium-low; pour wine into mushrooms and bring to a boil
8
Cook until wine is slightly reduced, 3 to 5 minutes; add beef stock to vegetable mixture
9
Bring mixture to a simmer
10
Stir butter and flour into a paste in a small bowl, using a fork
11
Stir flour paste into mushroom mixture and simmer until sauce is thickened, about 5 minutes
12
Place flat iron steak into skillet with mushroom sauce
13
Place skillet in preheated oven and cook until steak is barely pink inside, about 10 minutes
14
Cut steak into thin slices on the diagonal and place meat on a platter
15
Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives