A wonderful beefy flavored and inexpensive company-worthy flat iron steak with a creamy mushroom sauce. Wonderful served over roasted potatoes or a rice pilaf.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C).

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  • Sprinkle both sides of flat iron steak with salt, black pepper, garlic powder, and onion powder. Heat a heavy, oven-proof skillet over medium-high heat, pour 2 teaspoons vegetable oil into the hot skillet, and heat until oil shimmers. Sear steak in the hot oil until well browned, about 3 minutes per side. Remove steak from pan and reduce heat to medium.

  • Pour 1 more teaspoon vegetable oil into skillet; cook and stir cremini mushrooms in hot oil until wilted and browned, about 10 minutes. Lower heat to medium-low; pour wine into mushrooms and bring to a boil. Cook until wine is slightly reduced, 3 to 5 minutes; add beef stock to vegetable mixture. Bring mixture to a simmer.

  • Stir butter and flour into a paste in a small bowl, using a fork. Stir flour paste into mushroom mixture and simmer until sauce is thickened, about 5 minutes. Place flat iron steak into skillet with mushroom sauce.

  • Place skillet in preheated oven and cook until steak is barely pink inside, about 10 minutes. Cut steak into thin slices on the diagonal and place meat on a platter.

  • Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.

Nutrition Facts

437 calories; 30.7 g total fat; 126 mg cholesterol; 870 mg sodium. 6.8 g carbohydrates; 27.9 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/09/2013
This is a nice recipe for flat iron steak. I did however cut back on the amount of liquids in the sauce (to 1/2 the stated amounts) and skipped the flour entirely. I prefer my sauces without flour and just cooked the sauce down to the proper consistency. I also added a splash of dry sherry as we really like that flavor in our mushroom sauces. We did the steak on the grill (along with another steak we had done asian style) and it turned out fantastic. Read More
(8)
27 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/09/2013
This is a nice recipe for flat iron steak. I did however cut back on the amount of liquids in the sauce (to 1/2 the stated amounts) and skipped the flour entirely. I prefer my sauces without flour and just cooked the sauce down to the proper consistency. I also added a splash of dry sherry as we really like that flavor in our mushroom sauces. We did the steak on the grill (along with another steak we had done asian style) and it turned out fantastic. Read More
(8)
Rating: 4 stars
06/09/2013
This is a nice recipe for flat iron steak. I did however cut back on the amount of liquids in the sauce (to 1/2 the stated amounts) and skipped the flour entirely. I prefer my sauces without flour and just cooked the sauce down to the proper consistency. I also added a splash of dry sherry as we really like that flavor in our mushroom sauces. We did the steak on the grill (along with another steak we had done asian style) and it turned out fantastic. Read More
(8)
Rating: 5 stars
01/02/2014
Followed the recipe to a tee it was great the whole family loved it. Read More
(2)
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Rating: 4 stars
03/26/2014
Made this recipe as listed and my family really liked it. The sauce is quite yummy and certainly worth making again. The recipe lists ingredients of heavy whipping cream and chives but nowhere in the instructions did it state how and where to use these items as of 25 March. I'm not the savviest in the kitchen so I added the heavy whipping cream to the sauce shortly after adding the butter/flour mixture and simmered and stirred for about 5 minutes. This seemed to work well. The sauce thickened and the flavor increased. We all had seconds! Read More
(2)
Rating: 5 stars
05/16/2015
Tried this recipe tonight. I substituted the cremini mushrooms with portobello's because that's what I had on hand. Anyway the cremini is a baby portobello mushroom I have learned. Also I used Merlot instead of burgundy. This is a really excellent recipe. Normally I don't like flat iron steaks but this put a whole new light on it. Read More
(1)
Rating: 5 stars
10/25/2015
this recipe is absolutely fantastic! I've made it three times in two months and it was a huge hit at a dinner party. Some changes that I made include doubling the mushrooms (to 1 lb.) adding chopped onions to the sauce and using venison instead of beef since we've got a whole freezer full. you can't go wrong with this wonderful review. thanks for sharing! Read More
(1)
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Rating: 5 stars
08/21/2014
This is soooo good have made it several times to serve over many different dishes including meat loaf so good thanks for sharing this one will be passed on and on Read More
(1)
Rating: 5 stars
06/15/2019
Best recipe ever if you really want to enhance the flavor season the steak with chipotle chili powder garlic powder celery salt onion powder kosher salt pepper and rubbed sage. This adds an extra kick to the entire dish. I season heavily before searing so the flavors are incorporated into the sauce. This is our favorite meal. Read More
(1)
Rating: 5 stars
08/12/2015
This was my two favorite things - easy and delicious. I made a couple changes though because I only used what I had on hand. First I used deer tenderloin instead of beef and second I used port wine instead of burgundy because again it's what I had. I also substituted the onion powder with a whole onion because I like the texture it adds to the sauce; I just sauteed them with the mushrooms. What a great recipe! Thanks so much for sharing this with us. It has just become a family favorite. Read More
(1)
Rating: 5 stars
10/07/2014
Great recipe. Easy and flavorful. Will make again. Read More
(1)