Beef Flat Iron Steak with Balsamic Pepper Sauce

Try this tangy balsamic sauce on top of your tender Flat Iron Steaks for dinner in under thirty minutes.

  • 30
  • 4
  • 330
  • 23 g

Ingredients & Cooking


  • 2 beef Flat Iron Steaks, 1 inch thick (about 8 ounces each)
  • 1/2 cup white balsamic vinegar
  • 1/2 cup reduced-sodium beef broth
  • 1-1/4 teaspoon cracked black pepper, divided
  • 1 tablespoon finely minced shallot
  • 2 tablespoons light sour cream


  1. Add vinegar and broth to small saucepan; bring to a boil. Reduce heat to medium, cook 20 minutes or until vinegar mixture is reduced to 1/2 cup.
  2. Meanwhile, press 1 teaspoon pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 11 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.
  3. Add shallots to same skillet; cook 1 minute or until translucent. Add reduced vinegar mixture and remaining 1/4 teaspoon pepper; bring to a boil. Reduce heat to simmer; stir in sour cream. Simmer 1 minute, stirring constantly. Serve steaks with sauce.
  4. Cook's Tip: Sauce can be pureed for a smother consistency.

Nutrition Information

Butcher Counter

Beef Flat Iron Steak with Balsamic Pepper SauceFlat Iron Steak Square-Cut Chuck Primal

Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.
Beef Checkoff


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