Pepper crusted flat iron steaks are pan seared then drizzled with a sweet and savory syrup. This dish is simple, impressive, and delicious!
Ingredients
- flat iron steak: 3 pound
- extra-virgin olive oil: 3 Tbsp
- coarsely ground mixed peppercorns: 2 Tbsp
- ½ teaspoons salt: 1 piece
- butter: 1 Tbsp
- clove garlic: 1 piece (minced)
- balsamic vinegar: 1 cup
- fresh parsley: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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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. Add flat iron, and cook to desired degree of doneness, about 4 minutes per side for medium-rare.
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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. Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half.
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Thinly slice the flat iron steak across the grain, and arrange on a serving platter. Pour the reduced balsamic overtop, and sprinkle with chopped parsley to serve.
