Flat Iron Steak With Balsamic Reduction

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3 lbs flat iron steaks (shoulder top blade)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh coarse ground black pepper
• 1 1/2 teaspoons kosher salt
• 1 tablespoon butter
• 1/2 onion, sliced thin
• 1/4 lb mushroom, sliced thin
• 1 garlic clove, minced
• 1 cup balsamic vinegar
• 1/4 cup chopped fresh parsley

Recipe

• 1 bring steaks up to room temperature.
• 2 brush steak with olive oil, then press into ground peppercorns and sprinkle with salt; set aside.
• 3 melt butter in a large skillet over medium-high heat. add steaks, and cook to desired degree of doneness, about 4-6 minutes per side for medium-rare. remove steaks to a plate, tent with foil and keep warm.
• 4 add onion and mushrooms to skillet and saute until onion goes limp, about 3 minutes.
• 5 stir the minced garlic into the skillet, and cook over medium heat until the garlic begins to brown around the edges, about 1 minute.
• 6 pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half, 10-15 minutes.
• 7 thinly slice the flat iron steak across the grain, and arrange on a serving platter. pour the reduced balsamic glaze over the meat, and sprinkle with chopped parsley to garnish.