Ingredients
4
4 servings
- •1 (1 pound) flat iron steak
- •1 ½ teaspoons kosher salt
- •1 teaspoon freshly ground black pepper
- •½ teaspoon garlic powder
- •½ teaspoon onion powder
- •1 tablespoon vegetable oil, divided
- •½ pound cremini mushrooms
- •½ cup Burgundy wine
- •1 cup beef stock
- •1 tablespoon butter, softened
- •1 tablespoon all-purpose flour
- •½ cup heavy whipping cream
- •2 tablespoons chopped fresh chives
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 437
- Carbohydrate: 7g
- Fat: 31g
- Fiber: 2g
- Protein: 28g
- Sugar: 1g
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