Easy Flat Iron Steak in Wine Sauce

Name: Easy Flat Iron Steak in Wine Sauce
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 2
Cuisine: Global
Ingredients: 0 teaspoons cayenne pepper, or to taste; 120 milliliters dry red wine; 340 grams flat iron steaks; 2 teaspoons garlic powder; 1 Tbsp ground paprika; 1 teaspoon ground black pepper; 2 teaspoons dry mustard powder; 3 Tbsps olive oil; 86 milliliters sliced portobello mushrooms; 1 teaspoon salt

Easy Flat Iron Steak in Wine Sauce might be a good recipe to expand your main course recipe box. This recipe makes 2 servings with 572 calories, 35g of protein, and 40g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is perfect for valentin day. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. If you have cayenne pepper, garlic powder, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Allow the steaks to come to room temperature.

Ingredients you will need

Steak

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.

Ingredients you will need

Cayenne Pepper

Paprika

Mustard Powder

Garlic Powder

Black Pepper

Olive Oil

Salt

Equipment you will use

Bowl

Prick steaks all over with a fork and rub them well with the spice rub paste, working the rub into the meat.

Ingredients you will need

Dry Seasoning Rub

Steak

Meat

Heat a large, heavy skillet over high heat and add the remaining 3 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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).

Ingredients you will need

Steak

Cooking Oil

Equipment you will use

Kitchen Thermometer

Remove steaks from skillet with tongs.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

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.

Ingredients you will need

Portobello Mushrooms

Dry Red Wine

Mushrooms

Equipment you will use

Wooden Spoon

Frying Pan

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.

Ingredients you will need

Mushrooms

Steak

Sauce

Wine

Equipment you will use

Frying Pan

Remove steaks to serving platter and pour mushroom sauce over steaks to serve.

Ingredients you will need

Mushrooms

Steak

Sauce

Equipment

Ingredients

Servings:

0teaspoons

cayenne pepper, or to taste 120milliliters

dry red wine 340grams

flat iron steaks 2teaspoons

garlic powder 1Tbsp

ground paprika 1teaspoon

ground black pepper 2teaspoons

dry mustard powder 3Tbsps

olive oil 86milliliters

sliced portobello mushrooms 1teaspoon

salt

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Flat Iron Steak on the menu? Try pairing with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Bollinger Brut Special Cuvee with a 4.2 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.

Bollinger Brut Special Cuvee

A golden color, distinctive of black grape varieties. Very fine bubbles. On the nose, it has a beautiful aromatic complexity, ripe fruit and spicy aromas, with hints of roasted apples, apple compote and peaches. On the palate, there is a subtle combination of structure, length and vivacity. The bubbles are like velvet. Flavors of pear, brioche and spicy aromas, notes of fresh walnut.Pair with all fish, especially sushi and sashimi, shellfish such as shrimp, prawns, crayfish and grilled lobster, poultry and white meat, cashews, parmesan or prosciutto.