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

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

536 calories; 35 g total fat; 160 mg cholesterol; 753 mg sodium. 7.9 g carbohydrates; 47.1 g protein; Full Nutrition

Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/02/2008
Delicious Delicious Delicious!!!! I made this with a simple green salad and oh my word!!! We all loved it! The pepper really added zest to the steak and that reduction...I can't wait to try it on chicken! Read More
(52)

Most helpful critical review

Rating: 3 stars
08/26/2008
I must say the balsamic vineagar is very strong almost too strong for the meat. I added mushrooms and onions to the vineagar mix which ended up being the best part. I also agree with another reviewer four minutes on each side isn't enough...of course it does depend on the thickness of the steak. I served this with baked potatoes and putting the balsamic mixture/onions/mushrooms/ was the best part. I'm not ready to give up on this recipe but it needs some tinkering. Read More
(77)
98 Ratings
  • 5 star values: 61
  • 4 star values: 29
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/02/2008
Delicious Delicious Delicious!!!! I made this with a simple green salad and oh my word!!! We all loved it! The pepper really added zest to the steak and that reduction...I can't wait to try it on chicken! Read More
(52)
Rating: 3 stars
08/26/2008
I must say the balsamic vineagar is very strong almost too strong for the meat. I added mushrooms and onions to the vineagar mix which ended up being the best part. I also agree with another reviewer four minutes on each side isn't enough...of course it does depend on the thickness of the steak. I served this with baked potatoes and putting the balsamic mixture/onions/mushrooms/ was the best part. I'm not ready to give up on this recipe but it needs some tinkering. Read More
(77)
Rating: 5 stars
04/02/2008
Delicious Delicious Delicious!!!! I made this with a simple green salad and oh my word!!! We all loved it! The pepper really added zest to the steak and that reduction...I can't wait to try it on chicken! Read More
(52)
Advertisement
Rating: 3 stars
12/01/2008
This recipe is for black pepper lovers only!!! If yopu like a great seasoned steak try this. Use the salad spritzers balsalmic vinegrete spray or salad dressing as your marinade. season with mccormicks grillmates hamburger seasoning it has the best mix for steak we have found. than cook to your liking. there is no wasting of exspensive oils or anything. but the taste is simply awesume!!!! Read More
(38)
Rating: 5 stars
12/09/2008
I don't eat meat but this was loved and devoured by my gang! I did this just a tad differently in that I reduced the balsamic in a separate sauce pan which ended up taking about a half hour to get to that sweet syrupy stage. Once the meat was done and sliced I drizzled on the sauce. Rave reviews in this house Kmommyz and everyone here sends a hearty thank you! Read More
(30)
Rating: 5 stars
12/13/2010
This is a great dish. Both my husband and I loved it. It has great flavor and is attractive enough for guests. To achieve a fabulous sauce it is essential to reduce the sauce to a thick syrup consistency. Read More
(26)
Advertisement
Rating: 3 stars
03/26/2008
I tried this with a sirloin steak and it was okay. I added a bit extra garlic. I didn't know what else to do the sauce/reduction was okay not stellar by any means. I used a good quality B. Vinegar so I was a bit upset I wasted it but oh well it sounded good. Read More
(23)
Rating: 4 stars
12/28/2010
Very good. As another reviewer mentioned the quality of balsamic is important. I have often found that low ratings in a recipe such as this one are usually because of the vinegar being used. It's simply one ingredient worth paying for. Read More
(20)
Rating: 5 stars
08/17/2010
This was very easy and fast. I think the "too vinegary" reviews may have been caused by not allowing the balsamic to reduce enough because it was very sweet tasting if allowed to reduce about as much as the recipe says (by 1/2). I used 3/4C of balsamic like other reviewers so perhaps that was it. Anyway very easy and good weeknight dinner with sweet potatoes and corn! Read More
(20)
Rating: 5 stars
12/27/2010
I will certainly make this again. I made this per the recipe but I recommend brushing the steak with olive oil and coating with peppercorns and salt then let it sit in the fridge for an hour or more prior to cooking. I have made several pepper steaks and I find that letting them "marinate" for some time helps. The balsamic vinegar sure smelled potent during and directly after cooking but it tasted just fine on the steak. Thanks Read More
(20)