Flat Iron Steak With Sautéed Mushrooms Recipes

FLAT IRON STEAK WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• 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.
• 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.
• 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.
• 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.
• Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.

STEAKS WITH MUSHROOMS

Steps:

• Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.

ASIAN FLAT IRON STEAK

Steps:

• Whisk soy sauce, vinegar, brown sugar, green onions, garlic, and mustard powder together in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 3 to 4 hours.
• Remove steak from marinade and discard remaining marinade.
• Heat a non-stick skillet over medium-high heat; cook steak just until outside is browned and seared, about 1 minute per side. Continue to cook until desired doneness is reached, about 5 minutes more per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove skillet from heat and allow steak to rest before cutting, 3 to 5 minutes. Sprinkle sesame seeds over steak.

FLAT IRON STEAKS WITH MUSHROOM AND PEPPERCORN SAUCE

Steps:

• Combine the salt, ground cumin and 1 teaspoon ground black pepper.
• Press into steaks and set aside for 30 minutes at room temperature.
• Heat grill to medium, or if using coals until white.
• Cook steaks 6 minutes on first side, 5 minutes on second side.
• Remove to a plate and cover with foil.
• In a grill safe skillet heat olive oil.
• Add mushrooms, garlic and chives.
• Cook for 5 minutes, remove mushroom mixture to a bowl, set aside.
• To skillet add the coarse peppercorns, Dijon, beef broth and whipping cream.
• Whisk well and cook for about 3 minutes, you will want this sauce more on the thick side than thin.
• Add the cooked mushroom mixture and cook until heated through.
• Slice steaks and top with sauce.

FLAT IRON STEAK WITH BALSAMIC REDUCTION

Steps:

• Bring steaks up to room temperature.
• Brush steak with olive oil, then press into ground peppercorns and sprinkle with salt; set aside.
• Melt butter in a large skillet over medium-high heat. Add steaks, and cook to desired degree of doneness, about 4-6 minutes per side for medium-rare. Remove steaks to a plate, tent with foil and keep warm.
• Add onion and mushrooms to skillet and saute until onion goes limp, about 3 minutes.
• 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, 10-15 minutes.
• Thinly slice the flat iron steak across the grain, and arrange on a serving platter. Pour the reduced balsamic glaze over the meat, and sprinkle with chopped parsley to garnish.