Recipe by ALRAYNA
"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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1 (1 pound)
flat iron steak
1 1/2 teaspoons
freshly ground black pepper
vegetable oil, divided
heavy whipping cream
chopped fresh chives
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.
Followed the recipe to a tee it was great the whole family loved it.
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.
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.
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
Great recipe. Easy and flavorful. Will make again.
This was delicious
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Flat Iron Steak with Mushroom Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 276
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