A wonderful beefy flavored and inexpensive company-worthy flat iron steak with a creamy mushroom sauce. Wonderful served over roasted potatoes or a rice pilaf.
Ingredients
- flat iron steak: 1 piece (1 pound)
- ½ teaspoons kosher salt: 1 piece
- black pepper: 1 tsp (freshly ground)
- garlic powder: 0.5 tsp
- onion powder: 0.5 tsp
- vegetable oil: 1 Tbsp (divided)
- cremini mushrooms: 0.5 pound
- Burgundy wine: 0.5 cup
- beef stock: 1 cup
- butter: 1 Tbsp (softened)
- all-purpose flour: 1 Tbsp
- heavy whipping cream: 0.5 cup
- fresh chives: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C).
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Sprinkle both sides of flat iron steak with salt, black pepper, garlic powder, and onion powder. Heat a heavy, oven-proof skillet over medium-high heat, pour 2 teaspoons vegetable oil into the hot skillet, and heat until oil shimmers. Sear steak in the hot oil until well browned, about 3 minutes per side. Remove steak from pan and reduce heat to medium.
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Pour 1 more teaspoon vegetable oil into skillet; cook and stir cremini mushrooms in hot oil until wilted and browned, about 10 minutes. Lower heat to medium-low; pour wine into mushrooms and bring to a boil. Cook until wine is slightly reduced, 3 to 5 minutes; add beef stock to vegetable mixture. Bring mixture to a simmer.
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Stir butter and flour into a paste in a small bowl, using a fork. Stir flour paste into mushroom mixture and simmer until sauce is thickened, about 5 minutes. Place flat iron steak into skillet with mushroom sauce.
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Place skillet in preheated oven and cook until steak is barely pink inside, about 10 minutes. Cut steak into thin slices on the diagonal and place meat on a platter.
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Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.
