Ingredients55 m servings 437 cals
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
Per Serving: 437 calories; 30.7 g fat; 6.8 g carbohydrates; 27.9 g protein; 126 mg cholesterol; 870 mg sodium. Full nutrition
ReviewsRead all reviews 17
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...
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 nowher...
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 ch...
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 po...
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 use...
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