Gourmet Dinner in Minutes: Flat Iron Steak with Red Wine Mushroom Sauce

Gourmet Dinner in Minutes: Flat Iron Steak with Red Wine Mushroom Sauce

 

Here is a recipe for a really delicious Flat Iron Steak. This cut of meat is incredible; the marbling throughout the steak is just excellent, and it honestly melts in your mouth. We prefer this cut over a filet!

The key to this simple recipe is creating a beautiful pan sear on the steak and then using the fond (the seasoning and caramelized meat bits left in the pan) to create a rich, savory red wine mushroom sauce.

Recipe Overview

  • Steak Cut: Flat Iron Steak (well-marbled)

  • Serving Suggestion: Sliced against the bias, served with the mushroom sauce on the side or topped.

  • Key Sauce Ingredients: Cabernet Sauvignon, Heavy Cream, Demi-Glace.

  • Cooking Method: Pan-Seared

Ingredients

For the Steak:

  • 1 Flat Iron Steak (about 1.5 inches thick)

  • Salt

  • Pepper (freshly cracked preferred)

  • Butter (for searing)

For the Red Wine Mushroom Sauce:

  • Mixed Mushrooms (Portobello and Button mushrooms recommended), sliced

  • Red Cabernet Sauvignon Wine (a small amount for deglazing)

  • Heavy Cream

  • Demi-Glace (brown sauce)

Instructions

1. Sear the Steak

  • Season: Season the flat iron steak generously on both sides with salt and pepper.

  • Heat: Place butter in a pan and heat it to just about the smoking point. You want the pan to be very hot.

  • Sear: Put the flat iron steak in the hot pan. Let it cook for approximately 2 to 2.5 minutes on one side.

  • Flip and Finish: Turn it over and cook it on the other side for another 2 to 2.5 minutes.

  • Temperature: We want to cook the steak to an internal temperature of about 125∘F to 130∘F for a perfect medium-rare.

  • Rest: Pull the steak out immediately and let it rest for at least five minutes before slicing.

2. Create the Mushroom Sauce

  • Sauté: With the hot pan still going (retaining the butter and seasoning from the steak), add the sliced mushrooms (Portobello and button mushrooms). Sauté the mushrooms until they are softened and browned.

  • Deglaze: Deglaze the pan by pouring in some Red Cabernet Sauvignon.

  • Simmer: Add the heavy cream and then a little bit of demi-glace (brown sauce).

  • Reduce: Let the sauce simmer until you have a really nice sauce consistency.

3. Slice and Plate

  • Cut the rested flat iron steak on the bias (against the grain) into thin slices.

  • Present the sliced steak on a plate.

  • Pour the sauce and the mushrooms right next to the steak (or on top of the steak).

 

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