Beef Flat Iron Steak with Balsamic Pepper Sauce
Courtesy of The Beef Checkoff
Serve With:
Steamed green beans and mashed sweet potatoes.
Servings: 4
Prep Time: 10 Min.
Cook Time: 25 Min.
What you need:
* 2 (8 oz.) top blade steaks (Flat Iron) or beef top loin (strip) steaks, cut 1-in. thick
* 1 c. balsamic vinegar
* 1/2 to 1 tsp. cracked black pepper
* 1/4 c. butter, softened
* 4 tsp. flour
* 1 c. ready to serve beef broth
* 1/4 tsp. cracked black pepper
What to do:
1. Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 min. or until vinegar is reduced to 1/4 c.
2. Meanwhile press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top blade steaks 13 to 15 min. (top loin steaks 12 to 15 min.) for medium rare to medium doneness, turning occasionally. Remove to platter; keep warm.
3. Mix butter and flour in small bowl until smooth. Add reduced vinegar, broth and pepper to same skillet. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 min. stirring constantly. Serve steaks with sauce.

* Recipe Courtesy of The Beef Checkoff
Wine pairings:
Cabernet Sauvignon & Sangiovese, Cabernet-Merlot, Shiraz/Syrah
Nutritional information:
Calories: 328;   Total Fat: 20g;   Saturated Fat: 10g;   Cholesterol: 81mg;   Total Carbs: 7g;   Protein: 28g;   Sodium: 488mg;  
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