Flat Iron Steak with Balsamic Reduction
Elevate your steak-night game with this Flat Iron Steak with Balsamic Reduction, a dish that strikes the perfect balance between simplicity and sophistication. The star of the recipe is the flat iron steak, seared to perfection for a tender, juicy bite, and complemented by a rich, tangy balsamic reduction. The sauce, made with finely minced shallots, brown sugar, and a splash of balsamic vinegar, is simmered to velvety perfection, creating a delightful contrast to the savory steak. Fresh thyme adds an optional but elegant aromatic finish. Ready in just 30 minutes, this impressive yet easy steak recipe is ideal for a romantic dinner for two or a special occasion meal. Pair it with roasted vegetables or mashed potatoes for an unforgettable culinary experience. Perfect for steak lovers and fans of bold flavors, this dish is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 1 lb Flat iron steak
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 tbsp Butter
- 1 medium Shallot, finely minced
- 0.5 cup Balsamic vinegar
- 1 tbsp Brown sugar
- 1 sprig Fresh thyme (optional)
Instructions
Remove the flat iron steak from the fridge and let it sit at room temperature for 20-30 minutes before cooking.
Season both sides of the steak generously with salt and black pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot and shimmering, add the steak to the pan.
Sear the steak for 4-5 minutes on each side for medium-rare, or cook to your desired level of doneness. Use an instant-read thermometer to check the internal temperature if needed (130°F for medium-rare).
Remove the steak from the skillet and let it rest on a cutting board, tented with foil, for 7-10 minutes.
While the steak rests, prepare the balsamic reduction. Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil and butter.
Add the minced shallot to the skillet and sauté for 2-3 minutes until softened and fragrant.
Pour in the balsamic vinegar, scraping the bottom of the pan to deglaze and loosen any browned bits.
Stir in the brown sugar and fresh thyme (if using). Simmer the mixture for 5-7 minutes, or until it reduces by about half and becomes a slightly thickened sauce.
Taste the reduction and adjust seasoning with a pinch of salt if needed.
Slice the rested steak against the grain into thin strips and arrange on a platter or individual plates.
Drizzle the balsamic reduction over the steak and serve immediately. Optional: Garnish with fresh thyme leaves for an elegant touch.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 16.5 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 897 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
