Flat Iron Steak with Balsamic Reduction Recipe - Allrecipes.com
Flat Iron Steak with Balsamic Reduction Recipe
  • READY IN 40 mins

Flat Iron Steak with Balsamic Reduction

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 steaks Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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!

 
Most Helpful Critical Review
Aug 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.

 
Dec 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!!!!

 
Dec 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!

 
Dec 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.

 
Mar 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.

 
Dec 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

 
Dec 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.

 

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Nutrition

  • Calories
  • 536 kcal
  • 27%
  • Carbohydrates
  • 7.9 g
  • 3%
  • Cholesterol
  • 160 mg
  • 53%
  • Fat
  • 35 g
  • 54%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 47.1 g
  • 94%
  • Sodium
  • 753 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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