Beef Flat Iron Steak with Balsamic Pepper Sauce

Name: Beef Flat Iron Steak with Balsamic Pepper Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Flat Iron Steak; balsamic vinegar; beef broth; cracked black pepper; shallots; sour cream

Try this tangy balsamic sauce on top of your tender Flat Iron Steaks for dinner in under thirty minutes.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 6

Cook Mode(Keeps screen awake)

Ingredients

2 beef Flat Iron Steaks, 1 inch thick (about 8 ounces each)
1/2 cup white balsamic vinegar
1/2 cup reduced-sodium beef broth
1-1/4 teaspoon cracked black pepper, divided
1 tablespoon finely minced shallot
2 tablespoons light sour cream

Preparation

Step 1

Add vinegar and broth to small saucepan; bring to a boil. Reduce heat to medium, cook 20 minutes or until vinegar mixture is reduced to 1/2 cup.
Step 2

Meanwhile, press 1 teaspoon pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 11 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.
Step 3

Add shallots to same skillet; cook 1 minute or until translucent. Add reduced vinegar mixture and remaining 1/4 teaspoon pepper; bring to a boil. Reduce heat to simmer; stir in sour cream. Simmer 1 minute, stirring constantly. Serve steaks with sauce.

Cooking Tip: Sauce can be pureed for a smother consistency.

Nutrition Information

328 Calories

0 %*

8g SAT FAT

0 %DV**

23g PROTEIN

0 %DV

3 mg IRON

0 %DV

7.6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 328 Calories; 153 Calories from fat; 17g Total Fat (8 g Saturated Fat; 0 g Trans Fat; 7 g Monounsaturated Fat;) 85 mg Cholesterol; 110 mg Sodium; 14 g Total Carbohydrate; 0 g Dietary Fiber; 23 g Protein; 3 mg Iron; 3.4 mg NE Niacin; 0.3 mg Vitamin B₆; 3.1 mcg Vitamin B₁₂; 7.6 mg Zinc; 18 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Vitamin B6.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.