Recipe by KMOMMYZ
"Pepper crusted flat iron steaks are pan seared then drizzled with a sweet and savory syrup. This dish is simple, impressive, and delicious!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
flat iron steak
extra-virgin olive oil
coarsely ground mixed peppercorns
1 1/2 teaspoons
chopped fresh parsley
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!
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.
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!!!!
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!
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.
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.
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Flat Iron Steak with Balsamic Reduction
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 315
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Watch Chef John butterfly, stuff, roll, and braise delicious flank steak.
What's cooking in Detroit? A flank steak marinade to wow them at the grill.
See how to make a tasty Southern staple: chicken-fried steak and creamy gravy.