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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron. | |  |
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Beef Flat Iron Steak with Balsamic Pepper Sauce
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Ingredients: |
| 2 |
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beef shoulder top blade steaks (Flat Iron) or beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each) |
| 1 |
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cup balsamic vinegar |
| 1/2 to 1 |
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teaspoon cracked black pepper |
| 1/4 |
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cup butter, softened |
| 4 |
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teaspoons all-purpose flour |
| 1 |
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cup ready-to-serve beef broth |
| 1/4 |
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teaspoon cracked black pepper |
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Instructions: |
| 1. |
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Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to 1/4 cup. |
| 2. |
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Meanwhile press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top blade steaks 13 to 15 minutes (top loin steaks 12 to 15 minutes) for medium rare to medium doneness, turning occasionally. Remove to platter; keep warm. |
| 3. |
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Mix butter and flour in small bowl until smooth. Add reduced vinegar, broth and pepper to same skillet. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Serve steaks with sauce. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving, using flat iron: 328 calories; 20 g fat (10 g saturated fat; 7 g monounsaturated fat); 81 mg cholesterol; 280 mg sodium; 12 g carbohydrate; 0.2 g fiber; 23 g protein; 3.4 mg niacin; 0.3 mg vitamin B6; 3.1 mcg vitamin B12; 3.1 mg iron; 18.0 mcg selenium; 7.6 mg zinc.
Nutrition information per serving, using top loin: 316 calories; 18 g fat (10 g saturated fat; 5 g monounsaturated fat); 87 mg cholesterol; 274 mg sodium; 12 g carbohydrate; 0.2 g fiber; 26 g protein; 7.5 mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 2.3 mg iron; 30.8 mcg selenium; 4.6 mg zinc. |
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