Flat Iron Steak with Mushroom Sauce

Ingredients

• flat iron steak (453.592 grams)
• kosher salt (7.5 grams)
• freshly ground black pepper (4.64 grams)
• garlic powder (1.5 grams)
• onion powder (1.5 grams)
• vegetable oil (14.79 ml)
• cremini mushrooms (226.796 grams)
• Burgundy wine (118.294 ml)
• beef stock (236.588 ml)
• unsalted butter (14.79 grams)
• all-purpose flour (8 grams)
• heavy cream (118.294 ml)
• chopped fresh chives (30 grams)

Instructions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Season both sides of the flat iron steak with salt, black pepper, garlic powder, and onion powder. Heat a heavy, oven-proof skillet over medium-high heat; add 2 teaspoons of vegetable oil and heat until the oil shimmers. Add the steak; sear until well browned, about 3 minutes per side. Remove the steak from the skillet and reduce heat to medium.
3. Add the remaining 1 teaspoon of vegetable oil to the skillet. Add the mushrooms; cook and stir until wilted and browned, about 10 minutes. Reduce heat to medium-low; add the wine to the skillet and bring to a boil. Cook until the wine is slightly reduced, 3 to 5 minutes; add the beef stock and bring to a simmer.
4. Mash the butter and flour into a paste in a small bowl, using a fork; stir into the mushroom mixture and simmer until the sauce is thickened, about 5 minutes. Return the flat iron steak to the skillet.
5. Cook in the preheated oven until the steak is barely pink inside, about 10 minutes. Cut the steak into thin slices on the diagonal; place on a platter.
6. Stir the cream into the mushroom sauce until heated through, 1 to 2 minutes; pour over the steak and garnish with chives.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 437
• fat: 31 g
• sats: 14 g
• carbs: 7 g
• fibre: 2 g
• protein: 28 g
• salt: 0.87 g