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Beef Flat Iron Steak with Balsamic Pepper Sauce

  • Serves:

    4
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Ingredients


  • 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
Beef Flat Iron Steak with Balsamic Pepper Sauce

Instructions

  1. Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to 1/4 cup.
  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 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.
  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 minute, stirring constantly. Serve steaks with sauce.

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