Flat Iron Steak with Balsamic Reduction

4.6
(104)

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

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Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
6
Yield:
6 steaks

Ingredients

  • 3 pounds flat iron steak

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons coarsely ground mixed peppercorns

  • 1 ½ teaspoons salt

  • 1 tablespoon butter

  • 1 clove garlic, minced

  • 1 cup balsamic vinegar

  • ¼ cup chopped fresh parsley

Directions

  1. 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.

  2. 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.

  3. 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 (per serving)

536 Calories
35g Fat
8g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 536
% Daily Value *
Total Fat 35g 45%
Saturated Fat 12g 62%
Cholesterol 160mg 53%
Sodium 753mg 33%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Total Sugars 6g
Protein 47g
Vitamin C 4mg 21%
Calcium 27mg 2%
Iron 1mg 6%
Potassium 75mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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