Flat Iron Steak with Cabernet Recipe
When you are looking for meat, there are a lot of things to consider because some certain cuts got their names such as boson butt, porterhouse steak, filet mignon, Canadian bacon, Swiss steak, hanger steak and flat iron steak. Flat iron steak is a cut of steak cut with the grain from the shoulder of animal. Without further ado, here is the flat iron steak recipe.
Yield: 4 servings Ready in: 30 Minutes
- 1 (1 1/2-pound) flat iron steak (room temperature)*
- 1 cup beef broth
- 1 cup Cabernet Sauvignon
- 3 tablespoons canola oil
- 1 tablespoon grill seasoning
- 1 shallot (diced)
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- Add the broth and wine in a small pot over high heat and simmer until reduced by half or about 10 minutes.
- In a cast iron skillet, heat oil over medium-high heat. Then, season the steak with the grill seasoning and put in the skillet. Cook for about 3 minutes per side for medium-rare. Remove from pan, cover with foil and let it rest for 5 minutes.
- Meanwhile, add the shallots to a medium heat skillet. Cook for 3 minutes and add the reduced broth and wine mixture. Cook it until thickened about 5 minutes. Stir in the butter and cook until the butter is completely melted. Season it with salt and pepper if you think it is needed.
- Next, slice the steak against the grain into thin slices. Arrange them on a serving platter and serve with the cabernet sauce on the side or you can also pour over the top.
*Take the steak out of your refrigerator and let it reach room temperature for about 20 minutes. This step is important in order to help it cook more evenly.