Flat Iron Steak with Balsamic Reduction

Flat Iron Steak with Balsamic Reduction


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


40 m servings 536 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 536 kcal
  • 27%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 47.1 g
  • 94%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 753 mg
  • 30%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  • profile image

Your rating



  1. 82 Ratings


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 re...

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 o...

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 mcc...

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 ...

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 syru...

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. Vin...

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 ...

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...

This was very easy and fast. I think the "too vinegary" reviews may have been caused by not allowing the balsamic to reduce enough, because it was very sweet tasting if allowed to reduce about ...