Elevate Your Dinner: Flat Iron Steak with Decadent Mushroom Sauce
Flat iron steak, a flavorful and tender cut of beef, deserves a preparation that showcases its inherent qualities. While simple grilling or pan-searing yields excellent results, pairing it with a rich and savory mushroom sauce elevates it to a restaurant-quality dish perfect for a special occasion or a satisfying weeknight meal. This recipe provides detailed instructions for achieving perfectly cooked flat iron steak and crafting a mushroom sauce that complements its robust flavor.
Why Flat Iron Steak?
The flat iron steak, also known as the butler steak or oyster blade steak, is cut from the shoulder of the cow. It’s the second most tender cut after the tenderloin. It is prized for its tenderness, rich beefy flavor, and relatively affordable price compared to other premium cuts like ribeye or filet mignon. Its even thickness makes it easy to cook consistently, and it readily absorbs marinades or sauces.
Ingredients:
Here’s what you’ll need to make this culinary masterpiece:
**For the Flat Iron Steak:**
* 2 Flat Iron Steaks (about 6-8 ounces each), approximately 1 inch thick
* 1 tablespoon Olive Oil
* 1 teaspoon Kosher Salt
* 1/2 teaspoon Black Pepper, freshly ground
* 1 clove Garlic, minced (optional, for searing)
* 1 sprig Fresh Rosemary or Thyme (optional, for searing)
**For the Mushroom Sauce:**
* 1 tablespoon Olive Oil
* 1 tablespoon Butter, unsalted
* 8 ounces Mushrooms (cremini, shiitake, or a mix), sliced
* 1/2 Yellow Onion, finely chopped
* 2 cloves Garlic, minced
* 1/4 cup Dry Red Wine (such as Merlot or Cabernet Sauvignon)
* 1 cup Beef Broth
* 1/2 cup Heavy Cream
* 1 tablespoon Worcestershire Sauce
* 1 teaspoon Dijon Mustard
* 1/4 teaspoon Dried Thyme
* Salt and Black Pepper, to taste
* 2 tablespoons Fresh Parsley, chopped (for garnish)
Equipment:
* Cast Iron Skillet or Heavy-Bottomed Pan
* Small Saucepan
* Meat Thermometer (highly recommended)
* Tongs
* Cutting Board
* Chef’s Knife
Instructions:
Follow these step-by-step instructions to create a memorable flat iron steak with mushroom sauce:
**Part 1: Preparing the Flat Iron Steak**
1. **Bring Steak to Room Temperature:** Remove the steaks from the refrigerator at least 30 minutes, and ideally an hour, before cooking. This allows the steaks to cook more evenly. Pat the steaks dry with paper towels. Moisture on the surface will inhibit browning.
2. **Season Generously:** Season the steaks generously with salt and pepper. Don’t be shy! Salt is crucial for drawing out moisture and enhancing the flavor. If desired, you can also add a light coating of garlic powder or onion powder.
3. **Preheat Your Pan:** Place a cast iron skillet or heavy-bottomed pan over high heat. Allow the pan to heat up completely; it should be almost smoking hot. A properly heated pan is essential for achieving a good sear.
**Part 2: Cooking the Flat Iron Steak**
1. **Add Oil and Sear:** Add the olive oil to the hot pan. The oil should shimmer and spread evenly. If using garlic and rosemary or thyme, add them to the pan now. They will infuse the oil with flavor. Be careful not to burn the garlic.
2. **Sear the Steaks:** Carefully place the steaks in the hot pan, ensuring they are not overcrowded. Overcrowding the pan will lower the temperature and steam the steaks instead of searing them. Sear the steaks for 2-3 minutes per side for medium-rare, or longer for your desired level of doneness. Do not move the steaks during the searing process. Let them develop a beautiful, brown crust. For a thicker steak, sear the edges for 30-60 seconds each as well.
3. **Check the Temperature:** Use a meat thermometer to check the internal temperature of the steaks. Here are the recommended temperatures for different levels of doneness:
* Rare: 125-130°F (52-54°C)
* Medium-Rare: 130-135°F (54-57°C)
* Medium: 135-145°F (57-63°C)
* Medium-Well: 145-155°F (63-68°C)
* Well-Done: 155°F+ (68°C+)
* *Note: The USDA recommends an internal temperature of 145°F (63°C) for beef steaks and roasts.* However, many prefer medium-rare or medium.
4. **Rest the Steaks:** Once the steaks reach your desired temperature, remove them from the pan and place them on a cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Do not skip this step!
**Part 3: Making the Mushroom Sauce**
1. **Sauté the Mushrooms and Onions:** While the steaks are resting, start the mushroom sauce. In the same pan you cooked the steaks (after removing any burnt bits), add the olive oil and butter. Heat over medium heat. Add the sliced mushrooms and chopped onion to the pan. Sauté until the mushrooms are softened and browned, about 8-10 minutes. Stir occasionally to prevent sticking.
2. **Add Garlic and Thyme:** Add the minced garlic and dried thyme to the pan. Cook for another minute, until fragrant.
3. **Deglaze with Red Wine:** Pour in the dry red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits, known as fond, are packed with flavor and will add depth to the sauce. Let the wine simmer for 2-3 minutes, allowing it to reduce slightly.
4. **Add Broth, Worcestershire Sauce, and Mustard:** Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine. Bring the sauce to a simmer and let it reduce for 5-7 minutes, or until it has thickened slightly.
5. **Stir in Cream:** Reduce the heat to low and stir in the heavy cream. Simmer gently for another 2-3 minutes, until the sauce is heated through and has reached your desired consistency. Be careful not to boil the sauce after adding the cream, as it may curdle.
6. **Season to Taste:** Season the mushroom sauce with salt and pepper to taste. Remember that the beef broth and Worcestershire sauce already contain salt, so start with a small amount and add more as needed.
**Part 4: Serving**
1. **Slice the Steak:** After the steaks have rested, remove the foil and slice them against the grain into thin strips. Slicing against the grain shortens the muscle fibers, making the steak even more tender.
2. **Plate and Serve:** Arrange the sliced steak on plates. Spoon the mushroom sauce generously over the steak. Garnish with fresh chopped parsley.
3. **Serve Immediately:** Serve immediately and enjoy!
Tips for Success:
* **Choose the Right Steak:** Look for flat iron steaks that are well-marbled with fat. Marbling contributes to flavor and tenderness. Avoid steaks that are excessively thin or have a lot of tough connective tissue.
* **Don’t Overcook:** Flat iron steak is best served medium-rare or medium. Overcooking will make it tough. Use a meat thermometer to ensure accurate cooking.
* **Let it Rest:** Resting the steak is crucial for retaining its juices and ensuring a tender final product.
* **Use Fresh Ingredients:** Fresh mushrooms, garlic, and herbs will make a significant difference in the flavor of the sauce.
* **Deglaze the Pan:** Don’t skip the step of deglazing the pan with red wine. This will add a lot of depth and complexity to the sauce.
* **Adjust the Sauce to Your Liking:** Feel free to adjust the amount of cream, wine, or seasonings to suit your taste preferences.
* **Get Your Pan HOT:** Ensuring the pan is hot enough for searing is crucial for developing that nice crust.
Variations:
* **Creamy Garlic Herb Sauce:** Substitute the mushroom sauce with a creamy garlic herb sauce. Sauté minced garlic in butter, then add heavy cream, chopped fresh herbs (such as rosemary, thyme, and parsley), and grated Parmesan cheese. Simmer until thickened.
* **Peppercorn Sauce:** Make a peppercorn sauce by adding crushed black peppercorns to the pan after searing the steaks. Deglaze with brandy or cognac, then add beef broth and heavy cream. Simmer until thickened.
* **Chimichurri Sauce:** For a vibrant and herbaceous sauce, serve the flat iron steak with chimichurri. Chimichurri is a South American sauce made with parsley, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes.
* **Marinated Flat Iron Steak:** Marinate the steak for a few hours or overnight before cooking. A simple marinade of olive oil, balsamic vinegar, garlic, and herbs works well.
* **Different Mushrooms:** Experiment with different types of mushrooms, such as morels, chanterelles, or oyster mushrooms.
* **Add Shallots:** Substitute some of the onion with finely diced shallots for a sweeter, more delicate flavor.
Serving Suggestions:
Flat iron steak with mushroom sauce is a versatile dish that can be served with a variety of side dishes:
* **Mashed Potatoes:** Creamy mashed potatoes are a classic pairing for steak and mushroom sauce.
* **Roasted Vegetables:** Roasted asparagus, Brussels sprouts, or carrots complement the richness of the steak and sauce.
* **Garlic Bread:** Crusty garlic bread is perfect for soaking up the delicious mushroom sauce.
* **Rice Pilaf:** A flavorful rice pilaf is another great option.
* **Green Salad:** A simple green salad provides a refreshing contrast to the rich steak and sauce.
* **Polenta:** Creamy polenta is a great alternative to mashed potatoes.
* **Grilled Vegetables:** Grilled corn on the cob, zucchini, or bell peppers are delicious with flat iron steak.
* **Mac and Cheese:** For a truly indulgent meal, pair the steak with creamy mac and cheese.
Nutritional Information (Approximate, per serving):
* Calories: 600-800
* Protein: 40-50g
* Fat: 40-60g
* Carbohydrates: 10-20g
*Note: Nutritional information can vary depending on the specific ingredients used and portion sizes.*
Storage and Reheating:
* **Storage:** Leftover steak and mushroom sauce can be stored in the refrigerator for up to 3 days.
* **Reheating:** Reheat the steak and sauce separately in a skillet over medium heat. Be careful not to overcook the steak when reheating. Alternatively, you can reheat the steak in a low oven (250°F/120°C) to prevent it from drying out. You can also reheat using a microwave but that will reduce texture quality.
Conclusion:
Flat iron steak with mushroom sauce is a truly decadent and satisfying meal. With its tender, flavorful steak and rich, savory sauce, it’s sure to impress your family and friends. This recipe provides all the tips and tricks you need to achieve restaurant-quality results in your own kitchen. So, gather your ingredients, fire up your stove, and get ready to elevate your dinner to the next level! Enjoy!
This recipe is a perfect way to celebrate a special occasion, enjoy a relaxing weekend meal, or simply treat yourself to something delicious. The combination of tender steak and flavorful mushroom sauce is sure to become a new favorite. Remember to adjust the recipe to your liking and experiment with different variations to create your own signature dish. Bon appétit!