Flat Iron Steak with Cabernet Sauce

Name: Flat Iron Steak with Cabernet Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters beef broth; 237 milliliters Cabernet Sauvignon (recommended: BV Napa Cabernet); 3 Tbsps canola oil; 680 grams flat iron steak; 1 Tbsp grill seasoning; 4 servings Kosher salt and freshly ground black pepper; 1 shallot, diced; 4 Tbsps unsalted butter

If you want to add more gluten free and דל פחמימות, recipes to your recipe box, Flat Iron Steak with Cabernet Sauce might be a recipe you should try. One portion of this dish contains about 33g of protein, 40g of fat, and a total of 554 calories. For $3.4 per serving, you get a main course that serves 4. Head to the store and pick up shallot, cabernet sauvignon, canolan oil, and a few other things to make it today. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Watch how to make this recipe.

Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.

Ingredients you will need

Steak

In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.

Ingredients you will need

Broth

Wine

Equipment you will use

Pot

Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare.

Ingredients you will need

Grill Seasoning

Steak

Cooking Oil

Equipment you will use

Frying Pan

Grill

Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.

Ingredients you will need

Sauce

Equipment you will use

Aluminum Foil

Frying Pan

Reduce the heat under the skillet to medium and add the shallots. Cook until they begin to soften, about 3 minutes.

Ingredients you will need

Shallot

Equipment you will use

Frying Pan

Add the reduced broth and wine mixture and cook until thickened, about for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.

Ingredients you will need

Salt And Pepper

Seasoning

Butter

Broth

Sauce

Wine

Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.

Ingredients you will need

Sauce

Steak

Equipment

Ingredients

Servings:

237milliliters

beef broth 237milliliters

Cabernet Sauvignon (recommended: BV Napa Cabernet)3Tbsps

canola oil 680grams

flat iron steak 1Tbsp

grill seasoning 4servings

Kosher salt and freshly ground black pepper 1

shallot, diced 4Tbsps

unsalted butter

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 Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva with a 5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva

Pale cherry red with a ruby tint. The nose is very complex and fresh with intense, forward fruit on cherry and raspberry mingles with gentle toasted almond notes. The wine has a very good attack, elegant and succulent tannins. Fruit flavors on the mid-palate, especially cherry, while the elegant finish combines the fullness of fresh fruit with the refinement of the Casablanca terroir.Pairs well with goat cheese, sole in lemon butter, or carpaccio of scallops.