READY IN 40 mins

Flat Iron Steak with Balsamic Reduction

Read Reviews (57)

"Pepper crusted flat iron steaks are pan seared then drizzled with a sweet and savory syrup. This dish is simple, impressive, and delicious!" — KMOMMYZ

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

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!

—jeanjean

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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.

—recipejunky

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73 Ratings

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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!!!!

—karionly

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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.

—Deb C

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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!

—LINDA MCLEAN

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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.

—kmelby

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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.

—sutra

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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

—VictoriaSe49896

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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.

Nutritional Information

Flat Iron Steak with Balsamic Reduction

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 536
Calories from Fat: 315

% Daily Value *
Total Fat 35g 54 %
** Saturated Fat 12.3g 61 %
Cholesterol 160mg 53 %
Sodium 753mg 30 %
** Potassium 75mg 2 %
Total Carbohydrates 7.9g 3 %
Dietary Fiber 0.7g 3 %
Protein 47.1g 94 %
** Sugars 5.9g
** Vitamin A 6 %
** Vitamin C 7 %
** Calcium 3 %
** Iron 11 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.