| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 (1 1/2-pound) 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
Instructions
- 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, about 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.
- Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 487 |
| Total Fat | 34 g |
| Saturated Fat | 13 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 31 g |
| Cholesterol | 129 mg |
| Sodium | 767 mg |
| Serving Size | 1 of 4 servings |
| Calories | 487 |
| Total Fat | 34 g |
| Saturated Fat | 13 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 31 g |
| Cholesterol | 129 mg |
| Sodium | 767 mg |
Reviews
Not impressed, but it could just be my personal taste. I followed the directions to a T and just didn’t care for it. I cooked the meat in a cast iron pan. The meat was closer to rare than medium rare. Maybe you’ll like it but I don’t think I’ll be making it again. Lots of other REALLY good dishes on this app
I made this for the second time because I didn’t pay attention to the fact that I’d already mad it. I’m unimpressed with the recipe. I used McCormick seasoning, followed the recipe but at three minutes per side my steak was at 70degrees. It took much longer to cook than indicated, which messed up the timing of the other dishes. The seasoning I used must have too much salt for this sauce because it was inedible.
Weekend stay at home dinner for me and my husband! Absolutely delicious. Restaurant quality
This is the best steak recipe I have ever had. Why go out to eat when you can make this at home. Super easy and the family will love it.
Very tasty and easy to make
great
Wasn’t expecting something so good that was so simple, but WOW! One tip: I didn’t have to add any salt at all and used unsalted butter. Don’t know if it was the beef broth or gill spice, but would recommend using unsalted butter and test. It’s now on my “favorites” list.
Great recipe! Very easy and will definitely make this again. The whole family enjoyed it.
Very easy and great dish….
Yum!!!! This is restaurant quality and so easy to prepare!