Flatiron Steaks With Steakhouse Sauce Recipes

FLAT IRON STEAK WITH CABERNET SAUCE

Steps:

• Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.
• In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
• Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.
• Reduce the heat under the skillet to medium and add the shallots. Cook until they begin to soften, about 3 minutes. Add the reduced broth and wine mixture and cook until thickened, about for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.
• Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.

FLAT IRON STEAK WITH RED WINE SAUCE

Steps:

• Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
• Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
• Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

BLUE CHEESE FLAT IRON STEAK

Steps:

• In a shallow dish, combine the first seven ingredients. Add beef; turn to coat. Cover and refrigerate 30 minutes., In a small bowl, mix blue cheese, butter, chives and pepper; set aside. Drain beef, discarding marinade., Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with blue cheese butter.

FLATIRON STEAKS WITH CREAMY JUNIPER SAUCE WITH HASH BROWNS

Steps:

• Bring a 4-quart pot of salted water (1 tablespoon salt for 3 quarts water) to a boil. Meanwhile, peel potatoes and cut into 3/4-inch pieces. Add potatoes to water and return to a boil, then boil 5 minutes. Drain potatoes and transfer to a bowl.
• Meanwhile, cook onion in butter with 1/4 teaspoon salt and 1/4 teaspoon pepper in a 10-inch nonstick skillet over medium heat, stirring occasionally, until pale golden, about 5 minutes. Add to potatoes and mash gently, leaving larger lumps.
• Add 2 tablespoons oil to skillet and heat over medium heat until it shimmers. Add potato mixture and pat out evenly. Cook, partially covered, without stirring, until underside is golden brown, about 10 minutes. Keep warm, covered, off heat.
• Finely grind juniper berries in grinder. Pat steaks dry and season with 1 1/2 teaspoons salt, 1 teaspoon ground juniper (reserve remainder for sauce), and 3/4 teaspoon pepper (total).
• Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook steaks, turning once, 8 to 10 minutes total for medium-rare. Let steaks rest on a plate, loosely covered with foil, about 10 minutes.
• Add shallot to skillet and cook over medium heat, stirring and scraping up brown bits, until shallot is softened, 5 to 7 minutes. Add wine and remaining ground juniper (about 1 teaspoon), then boil until most of liquid has evaporated, about 1 minute. Add broth and cream and boil until sauce is reduced to about 1 1/4 cups, 3 to 5 minutes. Add meat juices from plate and season with salt and pepper.
• Serve steaks over hash browns and with sauce.

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.

FOOLPROOF FLAT IRON STEAKS

Steps:

• Place steaks, balsamic vinegar, olive oil, green onions, garlic, soy sauce, thyme, mustard, and black pepper in an extra large resealable plastic bag, squeeze out excess air, and seal the bag. Knead the bag with your hands to distribute ingredients evenly and completely coat the steaks. Marinate in the refrigerator for 1 hour.
• Preheat grill for medium-high heat and lightly oil the grate. Remove steaks from refrigerator and let sit at room temperature for 10 minutes.
• Remove steaks from bag and discard marinade.
• Cook steaks on the preheated grill until they start to firm and are reddish-pink and juicy in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes before slicing.

GRILLED FLAT IRON STEAK WITH CHIMICHURRI SAUCE

Steps:

• Finely chop first 7 ingredients in processor. Set sauce aside.
• Cook butter in small heavy saucepan over medium-high heat until brown, about 2 minutes. Add sauce; stir 1 minute. Season with salt and pepper.
• Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Place soaked wood chips in foil pan. Place foil pan directly atop coals on barbecue. When chips begin to smoke, place steaks on grill rack directly over chips and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks from grill; let stand 5 minutes. Thinly slice steaks across grain. Serve with chimichurri sauce.

18 BEST FLAT IRON STEAK RECIPES

Steps:

• Mix olive oil, Cabernet, mustard powder, garlic, chives, parsley, salt, and pepper in a small bowl. Put the steak inside of a large, resealable bag and pour the marinade mixture over the bag. Before sealing, press on the bag to remove as much air as possible. Place bag in the refrigerator to marinate for 2-3 hours.
• Heat a nonstick skillet on medium-high heat. Add the steak and cook for 3-4 minutes on each side. (Medium-rare is recommended for the best taste.) If you desire a higher level of doneness, leave slightly longer and check frequently. Move steaks to a plate and throw out the marinade. Allow steaks to sit for about five minutes before serving.

FLAT IRON STEAK WITH HOMEMADE STEAK SAUCE

Steps:

• Mix all ingredients except steak and ketchup until blended. Pour 1/3 cup Worcestershire sauce mixture over steak in shallow dish; turn to evenly coat both sides of steak with Worcestershire sauce mixture. Refrigerate 1 hour to marinate.
• Meanwhile, mix ketchup with remaining Worcestershire sauce mixture until blended. Refrigerate until ready to use.
• Heat grill to medium-high heat. Remove steak from marinade; discard marinade.
• Grill steak 5 to 7 min. on each side or until medium doneness (160°F). Serve with ketchup mixture.

FLATIRON STEAKS WITH STEAKHOUSE SAUCE

Steps:

• To make the sauce: In a small saucepan whisk together the sauce ingredients with 1/4 cup water. Bring to a boil over high heat, then lower the heat to a simmer. Cook for about 10 minutes, stirring occasionally. Set aside.Brush or spray both sides of the steaks with olive oil. Season with the salt and pepper. Grill over Direct High heat for 3 to 5 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 2 to 3 minutes. Cut across the grain into 1/4 inch slices and serve warm with the sauce.Makes 4 servings.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

FLATIRON STEAKS WITH STEAKHOUSE SAUCE

Steps:

• To make the sauce: In a small saucepan whisk together the sauce ingredients with 1/4 cup water. Bring to a boil over high heat, then lower the heat to a simmer. Cook for about 10 minutes, stirring occasionally. Set aside.Brush or spray both sides of the steaks with olive oil. Season with the salt and pepper. Grill over Direct High heat for 3 to 5 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 2 to 3 minutes. Cut across the grain into 1/4 inch slices and serve warm with the sauce.Makes 4 servings.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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 CABERNET SAUCE

Steps:

• Take the steak out of the fridge about 20 minutes before you are ready to cook.
• In a small pot over high heat, add the broth and wine, simmer until reduced by half (about 10 minutes).
• Heat oil in cast iron skillet over medium high heat until it very hot.
• Season the steak with grill seasoning and put it in the skillet.
• Cook about 3 minutes per side for medium rare.
• Remove from pan.
• Cover with foil for 5 minutes while you finish the sauce.
• Reduce the heat under the skillet and add the shallots.
• cook until they begin to soften (about 3 minutes).
• Add the reduced broth and wine mixture and cook until thickened about 5 minutes.
• Stir in butter and cook until butter is melted and incorporated into the sauce.
• Taste and adjust with salt and pepper if needed.
• Slice the stead against the grain, arrange on a platter with the sauce on the side or pour over the steak.