Cooking On A Budget: Flat Iron Steak with a Balsamic Sauce

Friday, November 11, 2011

Flat Iron Steak with a Balsamic Sauce

Yum
The flat iron steak does not have a lot of fat running through it.  This cut comes from the forequarter section of the beef. It has lots of flavor but unless you cut it thinly and across the grain at a 45 degree angle, you will end up with a tough cut of meat.  It is meant to cook quickly over medium high to high heat and generally served medium rare to rare.  Both a flank steak and skirt steak come from the hindquarter.  The flank steak is the traditional cut for London broil. London broil can also come from the top round.  All of these cuts require the same method of slicing: across the grain at a 45 degree angle and cooked quickly over higher heat.  I knew that London broil was not a cut of meat but until I did some research, never knew exactly what it was.  London broil refers to the method of cooking.  London broil requires some form of marinating in order for it to be a tender piece of meat.

1 flat iron steak (or use flank or skirt steak) – 2 lbs.
1 cup balsamic vinegar
1 can Campbell’s® Beef Broth
¼ tsp. coarse ground black pepper
¼ cup softened (room temperature) butter
2 tbsp. flour

For the Sauce:

In a sauce pot bring the 1 cup of balsamic vinegar to a boil over medium high heat. Reduce the heat to medium and reduce to ¼ cup.  After the balsamic vinegar has reduced, add in the can of beef broth and coarse pepper.  Allow this to cook and reduce by one third.
To thicken the sauce: in a small dish combine the ¼ cup of butter and 2 tbsp. of flour.  Whisk this into the balsamic reduction until fully incorporated.  Your sauce is ready.  Keep on a low heat until your steak is ready.

Next, spray a COLD grill pan with Pam® or other cooking spray.  Season the steak on both sides with salt and pepper and drizzle the top with olive oil.  Heat the grill pan on medium high to high heat until you see some smoke.  Add the meat onto the grill pan (olive oil side down) and drizzle some olive oil on the top.  The steak has its own way of letting you know it is ready to turn.  This will probably take about 4-5 minutes.  Flip the steak over and cook to desired doneness. You can check if the steak is medium rare or rare by the touch.  If you press it and there is some give to the steak it should be medium rare to rare.  Cook longer if you prefer more well done meat.

Allow the meat to rest for 5- 10 minutes.  Slice the meat across the grain at a 45 degree angle and drizzle the balsamic sauce over the top.

This is a great dish to serve to your family or for a dinner with friends.  A simple baked potato and vegetable, or a nice salad would complement this meal.  This recipe serves approximately 4-6 people.

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