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Flat Iron Steak with Balsamic Pepper Sauce Recipe

   
 

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     Flat Iron Steak with Balsamic Pepper Sauce

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)
1 cup balsamic vinegar
3/4 teaspoon cracked black pepper, divided
1/4 cup butter, softened
4 teaspoons all-purpose flour
1 cup beef broth
 

Instructions
Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to 1/4 cup.
Press 1/2 teaspoon pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Remove to platter; keep warm.
Mix butter and flour in small bowl until smooth. Add reduced vinegar, broth and remaining 1/4 teaspoon pepper to same skillet. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Serve steaks with sauce.


Originally Submitted
6/1/2011





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