Flat Iron Steak with Balsamic Reduction

Name: Flat Iron Steak with Balsamic Reduction
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 255 milliliters balsamic vinegar; 1 Tbsp butter; 1 kgs flat iron steak; 15 grams chopped fresh parsley; 1 clove garlic, minced; 3 Tbsps extra-virgin olive oil; 2 teaspoons salt; 2 Tbsps coarsely ground mixed peppercorns

Flat Iron Steak with Balsamic Reduction

If you have around 40 minutes to spend in the kitchen, Flat Iron Steak with Balsamic Reduction might be

Instructions

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.

Ingredients you will need

Peppercorns

Olive Oil

Butter

Steak

Salt

Equipment you will use

Frying Pan

Add flat iron, and cook to desired degree of doneness, about 4 minutes per side for medium-rare.

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.

Ingredients you will need

Garlic

Steak

Equipment you will use

Frying Pan

Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half.

Ingredients you will need

Balsamic Vinegar

Vinegar

Thinly slice the flat iron steak across the grain, and arrange on a serving platter.

Ingredients you will need

Flat Iron Steak

Grains

Pour the reduced balsamic overtop, and sprinkle with chopped parsley to serve.

Ingredients you will need

Parsley

Equipment

Frying Pan

Ingredients

Servings:

255milliliters

balsamic vinegar 1Tbsp

butter 1kgs

flat iron steak 15grams

chopped fresh parsley 1clove

garlic, minced 3Tbsps

extra-virgin olive oil 2teaspoons

salt 2Tbsps

coarsely ground mixed peppercorns

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are great choices for Flat Iron Steak. 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 Billecart-Salmon Blanc de Blancs Grand Cru with a 4.7 out of 5 star rating seems like a good match. It costs about 80 dollars per bottle.

Billecart-Salmon Blanc de Blancs Grand Cru

The fine mousse of delicate bubbles elegantly accompanies the glints of its gold color. A cuvée that will surprise you with its pure intensity of dry fruits aromas, almonds and fresh hazelnuts mixed with those of fruits of white flesh. The creamy sensation of the bubble associated to aromas of buttered brioche and mineral aromas. Persistent finish with a fresh and elegant sweetness.This great bottle will make a perfect marriage with caviar or fine oysters but also with grilled fish and seafood.