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Flat Iron Steak with Mushroom Sauce

Flat Iron Steak with Mushroom Sauce

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
ALRAYNA

ALRAYNA

A wonderful beefy flavored and inexpensive company-worthy flat iron steak with a creamy mushroom sauce. Wonderful served over roasted potatoes or a rice pilaf.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 870 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Sprinkle both sides of flat iron steak with salt, black pepper, garlic powder, and onion powder. Heat a heavy, oven-proof skillet over medium-high heat, pour 2 teaspoons vegetable oil into the hot skillet, and heat until oil shimmers. Sear steak in the hot oil until well browned, about 3 minutes per side. Remove steak from pan and reduce heat to medium.
  3. Pour 1 more teaspoon vegetable oil into skillet; cook and stir cremini mushrooms in hot oil until wilted and browned, about 10 minutes. Lower heat to medium-low; pour wine into mushrooms and bring to a boil. Cook until wine is slightly reduced, 3 to 5 minutes; add beef stock to vegetable mixture. Bring mixture to a simmer.
  4. Stir butter and flour into a paste in a small bowl, using a fork. Stir flour paste into mushroom mixture and simmer until sauce is thickened, about 5 minutes. Place flat iron steak into skillet with mushroom sauce.
  5. Place skillet in preheated oven and cook until steak is barely pink inside, about 10 minutes. Cut steak into thin slices on the diagonal and place meat on a platter.
  6. Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Cookin Up A Storm
3

Cookin Up A Storm

6/9/2013

This is a nice recipe for flat iron steak. I did, however, cut back on the amount of liquids in the sauce (to 1/2 the stated amounts) and skipped the flour entirely. I prefer my sauces without flour and just cooked the sauce down to the proper consistency. I also added a splash of dry sherry as we really like that flavor in our mushroom sauces. We did the steak on the grill (along with another steak we had done asian style) and it turned out fantastic.

nawswan
1

nawswan

1/2/2014

Followed the recipe to a tee it was great the whole family loved it.

JOANNEH2
0

JOANNEH2

8/21/2014

This is soooo good have made it several times to serve over many different dishes including meat loaf so good thanks for sharing this one will be passed on and on

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