Flat Iron Steak with Mushrooms Recipe - Allrecipes.com
Flat Iron Steak with Mushrooms Recipe
  • READY IN 30 mins

Flat Iron Steak with Mushrooms

Recipe by  

"Pan seared flat iron steaks are served with mushrooms and shallots in a balsamic red wine sauce. I like these steaks because they are tender, but not so lean that they get tough if you over cook them."

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Ingredients Edit and Save

Original recipe makes 3 steaks Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat the oil in a large skillet over medium heat. Cut the flat iron steak into individual portions if needed. Season with salt and pepper on both sides. Fry the steaks until browned on each side, 2 to 3 minutes per side. Remove from the skillet and place in an oven proof dish. Set steaks in the oven to continue cooking.
  3. Add shallots and whole cloves of garlic to the hot skillet. Cook and stir over medium heat until shallots are starting to brown. Add mushrooms to the pan; cook and stir until they shrink some, 5 to 10 minutes.
  4. Pour the balsamic vinegar into the pan with the mushrooms and stir to remove any bits that are stuck to the bottom of the skillet. Pour in the red wine and simmer for a few minutes over medium heat.
  5. Return the steaks to the skillet and cook until the internal temperature reaches 135 degrees to 140 degrees F (60 degrees C), about 5 minutes if at all. Remove the whole pan from the heat and let stand until steaks reach an internal temperature of 145 degrees F (63 degrees C), or your desired degree of doneness.
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2008

I slivered the garlic which gave it more flavor. This could be a little more saucy. Next time I'll add some broth or stock and finish it with butter.

 
Most Helpful Critical Review
Mar 03, 2011

Due to the fact that I'm a broke, underage college student, I used onions instead of shallots, and red wine vinegar instead of redwine, no mushrooms (my boyfriend wont eat them), and the rest of the recipe I followed exactly. I paired dinner with garlic bread, and a mixed green salad followed by black berry pie. I have to say it made for a nice meal, but way to many dishes, I will probably make it again.

 
Sep 02, 2010

My family just devoured this meal, not a drop left in the pan! I did cut back on the balsamic to 1/8 cup and I added more wine and used 1/2 teaspoon of 'Better than Bullion' to the sauce. I left my steak whole and cooked it about 5-8 min. longer in the oven. I then sliced with my electric knife and served on egg noodles. So easy to make. Will do again and again!

 
Aug 25, 2008

YUMMMMMMMM!!!!!! I left out the mushrooms (didn't have any) and added large chunks of onion. Used a sprinkle of Nature Season while cooking the meat and onions. Otherwise I followed exactly. This was delicious! The whole family liked it! I may have liked a little more sauce with the finished product, but it was not dry at all and had a delicious flavor throughout! I will use mushrooms next time...and there will certainly be a next time!!!! Thanks!!

 
Mar 02, 2008

quite tasty! just use a couple of shakes of balsamic and a full cup of wine for a yummy taste.

 
Dec 11, 2010

Super! Cooked as directed, except I didn't have any shallots. If you like medium rare or rare, limit oven time!

 
Oct 03, 2011

This was really good, though we thought the balsamic was overpowering. Next time, i would cut it in half and add some stock to increase the sauce, as others have suggested. Thanks for the recipe =)

 
Mar 10, 2011

YUM!!!! While the steaks were keeping warm in the oven, I topped the steaks with goat cheese. I also served this with spaetzle...it soaks up the sauce. Thanks for sharing!

 

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Nutrition

  • Calories
  • 567 kcal
  • 28%
  • Carbohydrates
  • 18.1 g
  • 6%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 33.6 g
  • 52%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 39.6 g
  • 79%
  • Sodium
  • 128 mg
  • 5%

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

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