Easy Flat Iron Steak in Wine Sauce

Easy Flat Iron Steak in Wine Sauce

53
Jackie B. 1

"This simple flat iron steak stays tender in a delicious wine sauce, and is a sure jaw dropper."

Ingredients 1 h 20 m {{adjustedServings}} servings 711 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 711 kcal
  • 36%
  • Fat:
  • 54.7 g
  • 84%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 1280 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. Allow the steaks to come to room temperature.
  2. Stir together 2 tablespoons of olive oil, cayenne pepper, black pepper, ground paprika, salt, mustard powder, and garlic powder in a small bowl to make a paste.
  3. Prick steaks all over with a fork and rub them well with the spice rub paste, working the rub into the meat.
  4. Heat a large, heavy skillet over high heat and add the remaining 3 tablespoons of olive oil. Heat oil until it just begins to smoke and quickly sear the steaks until the outside has browned but the center is still blood red and just warmed, 2-3 minutes per side. An instant-read thermometer inserted into the center should read 115 degrees F (46 degrees C).
  5. Remove steaks from skillet with tongs. Pour the dry red wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the sliced portobello mushrooms, and cook and stir until mushrooms are cooked and have released their liquid, about 5 minutes.
  6. Return steaks to the skillet on top of the mushroom-wine sauce. Reduce heat to LOW and cook until sauce reduces and thickens, about 5 minutes. Remove steaks to serving platter and pour mushroom sauce over steaks to serve.
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Reviews 53

  1. 73 Ratings

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Lala
11/22/2008

It helps to know that a 'flat iron' steak is cut from a top blade roast, and can be prepared by your butcher if you don't see it in the meat case. Flat Iron Steak

Aja
5/4/2009

This is a good recipe but it does need a bit of help. Definately add a cup of chopped onion and a couple cloves of minced garlic to the drippings before you add the wine. I felt the need to add some worstechire and beef broth to the sauce as well to give it a more rich flavor. Let the sauce reduce adequately before you add the meat back, so that the meat doesn't over cook.

Anthony W
1/26/2009

This is a great way to make a steak that is more than just throwing it on the grill with garlic and pepper. I'd recommend leaving the salt out of the dish and putting a dash of Worchestershire in the rub. Also, the steak can be cooked in less olive oil. I cooked fresh chopped garlic and shallots in the meat drippings before adding the wine to make the reduction. Excellent recipe and the mushrooms really grab the flavor of the meat and wine.