beef flat iron steak with balsamic pepper sauce
- 2 beef Flat Iron or Strip Steaks boneless, cut 1 inch thick (about 8 ounces each)
- 1 cup balsamic vinegar
- 1/2 to 1 teaspoon craked black pepper
- 1/4 cup butter, softened
- 4 teaspoons all-purpose flour
- 1 cup beef broth
- 1/4 teaspoon 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 flat iron steaks 11 to 14 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.
Nutrition information per serving, using Flat Iron Steaks: 328 calories; 20 g fat (1 g saturated fat; 7 g monounsaturated fat); 81 mg cholesterol; 28 mg sodium; 12 g carbohydrate; 0.2 g fiber; 23 g protein; 3.4 mg niacin; 0.3 mg vitamin B6; 3.1 mcg vitamin B12; 3.1 mg iron; 18 mcg selenium; 7.6 mg zinc.
This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6 and iron.
Nutrition information per serving, using Strip Steaks: 316 calories; 18 g fat (1 g saturated fat; 5 g monounsaturated fat); 87 mg cholesterol; 274 mg sodium; 12 g carbohydrate; 0.2 g fiber; 26 g protein; 7.5 mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 2.3 mg iron; 30.8 mcg selenium; 4.6 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.