Beef Flat Iron Steak with Balsamic Pepper Sauce

Beef Flat Iron Steak with Balsamic Pepper Sauce

Courtesy of The Beef Checkoff 4 Servings • 10 Min. Prep Time • 25 Min. Cook Time • Steamed green beans and mashed sweet potatoes.


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


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


Calories: 328; Total Fat: 20g; Saturated Fat: 10g; Cholesterol: 81mg; Total Carbs: 7g; Protein: 28g; Sodium: 488mg;

Wine Pairings:

Cabernet Sauvignon & Sangiovese, Cabernet-Merlot, Shiraz/Syrah