Thursday, April 17, 2014

Day Sixty-Four - Flat Iron with Balsamic Reduction (4.7.14)

  • 3 lbs flat iron steak
  • 3 Tbsp extra-virgin olive oil
  • 2 Tbsp coarsely ground mixed peppercorns
  • 1 1/2 tsp salt
  • 1 Tbsp butter
  • 1 clove garlic, minced
  • 1 cup balsamic vinegar
  • 1/4 cup chopped fresh parsley
  1. Brush steak with olive oil, then press into ground peppercorns and season with salt; set aside. Melt butter in a large skillet over medium high heat. Add flat iron, and cook to desired degree of doneness, about 4 minutes per side for medium-rare.
  2. Once the steak has finished cooking, remove to a plate and keep warm. Stir the minced garlic into the skillet, and cook over medium high heat until garlic begins to brown around the edges, about 1 minute. Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half.
  3. Thinly slice the flat iron steak across the grain, and arrange on a serving platter. Pour the reduced balsamic overtop, and sprinkle with chopped parsley to serve.
Katie: This dish was good. The flavors were delicious but I feel that it may have been better with a different cut of meat.
Potter: This turned out mostly ok. Katie is right in that I don't think we had the right cut of meat for this dish (we had chuck steak) but I also didn't reduce the balsamic quite enough so it was very watery. It still tasted good but not quite to the level I would like my steak prepared.