Flat Iron Steak with Mushroom Sauce Recipe - Allrecipes.com
Flat Iron Steak with Mushroom Sauce Recipe
  • READY IN 55 mins

Flat Iron Steak with Mushroom Sauce

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.
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Reviews More Reviews

Jun 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.

Jan 02, 2014

Followed the recipe to a tee it was great the whole family loved it.

Aug 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.

May 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.

Aug 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

Oct 07, 2014

Great recipe. Easy and flavorful. Will make again.

Jul 15, 2014

This was delicious

Mar 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!


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  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 6.8 g
  • 2%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 870 mg
  • 35%

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

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