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Ingredients
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3 pounds flat iron steak
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3 tablespoons extra-virgin olive oil
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2 tablespoons coarsely ground mixed peppercorns
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1 ½ teaspoons salt
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1 tablespoon butter
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1 clove garlic, minced
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1 cup balsamic vinegar
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¼ cup chopped fresh parsley
Directions
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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.
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Once the steak has finished cooking, remove to a plate and keep warm. Stir the minced garlic into the skillet, and cook over medium heat until the 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.
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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.
Nutrition Facts (per serving)
536 | Calories |
35g | Fat |
8g | Carbs |
47g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 536 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 12g | 62% |
Cholesterol 160mg | 53% |
Sodium 753mg | 33% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 1g | 3% |
Total Sugars 6g | |
Protein 47g | 94% |
Vitamin C 4mg | 5% |
Calcium 27mg | 2% |
Iron 1mg | 6% |
Potassium 75mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.