Beef Flat Iron Steak with Balsamic Pepper Sauce
Recipe courtesy of The Beef Checkoff.
2 (8-ounce) top blade steaks (flat iron) or beef top loin (strip) steaks, cut 1-inch thick
1 cup balsamic vinegar
1/2 to 1 teaspoon cracked black pepper
1/4 cup butter, softened
4 teaspoons all to purpose flour
1 cup ready to serve beef broth
1/4 teaspoon cracked black pepper
- Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to 1/4 cup
- Meanwhile press pepper evenly onto beef steaks.
- Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top blade steaks 13 to 15 minutes (top loin steaks 12 to 15 minutes) for medium rare to medium doneness, turning occasionally. Remove to platter; keep warm.
- Mix butter and flour in small bowl until smooth. Add reduced vinegar, broth and pepper to same skillet. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute stirring constantly.
- Serve steaks with sauce.
Makes 4 servings.
Recipe and photograph courtesy of The Beef Checkoff.