+ Add All Flat Iron Steak with Cabernet Sauce Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Flat Iron Steak with Cabernet Sauce
Rate this Recipe
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
4 oz flat iron steak
1 cup beef broth
1 cup Cabernet Sauvignon (recommended: BV Napa Cabernet)
3 tablespoons canola oil
1 tablespoon grill seasoning
1 shallot, diced
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Directions:
Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.
In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.
Reduce the heat under the skillet to medium and add the shallots. Cook until they begin to soften, about 3 minutes. Add the reduced broth and wine mixture and cook until thickened, for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.
Eating your veggies has never been easier. Try these scrumptious recipes that are both healthy and easy to prepare. View Recipes >
Slow Cooked, Savory Dishes For A Relaxing Day
Hearty, rich and flavorful, that's what makes comfort food the best. Everything that's delicious collected one one place. View Recipes >
Email Recipe
Flat Iron Steak with Cabernet Sauce
Ingredients:
4 oz flat iron steak
1 cup beef broth
1 cup Cabernet Sauvignon (recommended: BV Napa Cabernet)
3 tablespoons canola oil
1 tablespoon grill seasoning
1 shallot, diced
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Directions:
Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.
In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.
Reduce the heat under the skillet to medium and add the shallots. Cook until they begin to soften, about 3 minutes. Add the reduced broth and wine mixture and cook until thickened, for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.