Time 55m Yield 4 Number Of Ingredients 13 Steps:
Preheat oven to 325 degrees F (165 degrees C). Sprinkle both sides of flat iron steak with salt, black pepper, garlic powder, and onion powder. Heat a heavy, oven-proof skillet over medium-high heat, pour 2 teaspoons vegetable oil into the hot skillet, and heat until oil shimmers. Sear steak in the hot oil until well browned, about 3 minutes per side. Remove steak from pan and reduce heat to medium. Pour 1 more teaspoon vegetable oil into skillet; cook and stir cremini mushrooms in hot oil until wilted and browned, about 10 minutes. Lower heat to medium-low; pour wine into mushrooms and bring to a boil. Cook until wine is slightly reduced, 3 to 5 minutes; add beef stock to vegetable mixture. Bring mixture to a simmer. Stir butter and flour into a paste in a small bowl, using a fork. Stir flour paste into mushroom mixture and simmer until sauce is thickened, about 5 minutes. Place flat iron steak into skillet with mushroom sauce. Place skillet in preheated oven and cook until steak is barely pink inside, about 10 minutes. Cut steak into thin slices on the diagonal and place meat on a platter. Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.
Time 35m Yield 6 servings Number Of Ingredients 9 Steps:
Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes. Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper. Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.
Time 30m Yield 2 serving(s) Number Of Ingredients 12 Steps:
Combine the salt, ground cumin and 1 teaspoon ground black pepper. Press into steaks and set aside for 30 minutes at room temperature. Heat grill to medium, or if using coals until white. Cook steaks 6 minutes on first side, 5 minutes on second side. Remove to a plate and cover with foil. In a grill safe skillet heat olive oil. Add mushrooms, garlic and chives. Cook for 5 minutes, remove mushroom mixture to a bowl, set aside. To skillet add the coarse peppercorns, Dijon, beef broth and whipping cream. Whisk well and cook for about 3 minutes, you will want this sauce more on the thick side than thin. Add the cooked mushroom mixture and cook until heated through. Slice steaks and top with sauce.
Time 25m Yield 2 servings. Number Of Ingredients 5 Steps:
Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.
