Beef Flat Iron Steak with Balsamic Pepper Sauce
The simple addition of balsamic pepper sauce adds a complex, savory flavor to steak.
- 2 beef shoulder top blade (flat iron) steaks or beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each)
- 1 cup balsamic vinegar
- 1/2 to 1 tsp cracked black pepper
- 1/4 cup butter, softened
- 4 tsp all-purpose flour
- 1 cup beef broth
- 1/4 tsp cracked black pepper
- Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to 1/4 cup.
- 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 minutes (top loin steaks 12 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
- 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 minute, stirring constantly. Serve steaks with sauce.
Calories from Fat 184 (56%)
(31%)Total Fat 20g
(50%)Saturated Fat 10g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 12g
(1%)Dietary Fiber 0g
Sugar Alcohols 0g
Copyright © 2017 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Read our healthy recipe definitions.
Learn more about Healthnotes, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2017.