Best 2 Drunken Flat Iron Steak Recipes
**Drunken Flat Iron Steak: A Culinary Symphony of Bold Flavors and Tender Textures**
Savor the tantalizing flavors of Drunken Flat Iron Steak, a culinary masterpiece that elevates the humble flat iron steak to new heights of deliciousness. This exceptional dish is a symphony of bold flavors, succulent textures, and aromatic herbs, sure to tantalize your taste buds and leave you craving more.
The star of the show is the flat iron steak, a flavorful and affordable cut known for its tenderness and rich beefy taste. Marinated in a heady concoction of red wine, garlic, shallots, and a medley of herbs, the steak absorbs a symphony of flavors that permeate every bite.
Accompanying the steak are two delectable sauces that add layers of complexity to the dish. The red wine sauce, infused with the essence of the marinade, boasts a robust flavor that complements the steak perfectly. The horseradish sauce, with its sharp and tangy notes, cuts through the richness of the steak, creating a harmonious balance of flavors.
Each element of this dish comes together to create a culinary masterpiece that is both satisfying and sophisticated. The tender steak, infused with the flavors of the marinade, melts in your mouth, while the sauces add depth and complexity. Whether you're a seasoned grill master or a novice home cook, this Drunken Flat Iron Steak is sure to impress your palate and become a new favorite.
EASY FLAT IRON STEAK IN WINE SAUCE
This simple flat iron steak stays tender in a delicious wine sauce, and is a sure jaw dropper.
Provided by Jackie B.
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 1h20m
Yield 2
Number Of Ingredients 11
Steps:
- Allow the steaks to come to room temperature.
- Stir together 2 tablespoons of olive oil, cayenne pepper, black pepper, ground paprika, salt, mustard powder, and garlic powder in a small bowl to make a paste.
- Prick steaks all over with a fork and rub them well with the spice rub paste, working the rub into the meat.
- Heat a large, heavy skillet over high heat and add the remaining 3 tablespoons of olive oil. Heat oil until it just begins to smoke and quickly sear the steaks until the outside has browned but the center is still blood red and just warmed, 2-3 minutes per side. An instant-read thermometer inserted into the center should read 115 degrees F (46 degrees C).
- Remove steaks from skillet with tongs. Pour the dry red wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the sliced portobello mushrooms, and cook and stir until mushrooms are cooked and have released their liquid, about 5 minutes.
- Return steaks to the skillet on top of the mushroom-wine sauce. Reduce heat to LOW and cook until sauce reduces and thickens, about 5 minutes. Remove steaks to serving platter and pour mushroom sauce over steaks to serve.
Nutrition Facts : Calories 710.7 calories, Carbohydrate 8.6 g, Cholesterol 115.8 mg, Fat 54.7 g, Fiber 2.6 g, Protein 37.8 g, SaturatedFat 12.3 g, Sodium 1279.7 mg, Sugar 2.1 g
FLAT IRON STEAK WITH RED WINE SAUCE
Provided by Giada De Laurentiis
Categories main-dish
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.
Tips:
- Choose a good steak: Look for a steak that is at least 1 inch thick and has good marbling.
- Marinating the steak is a must: The marinade not only infuses flavor, but also helps tenderize the steak. Use a marinade that contains acidic ingredients like wine, vinegar, or citrus juice, as these will help to break down the muscle fibers.
- Don't overcook the steak: Overcooked steak is tough and chewy. Use a meat thermometer to ensure that the steak is cooked to your desired doneness.
- Let the steak rest before slicing: Letting the steak rest before slicing allows the juices to redistribute, resulting in a more tender steak.
- Serve with your favorite sides: Drunken steak can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple green salad.
Conclusion:
Drunken steak is an easy and delicious way to cook steak. The marinade infuses the steak with flavor and the cooking method ensures that the steak is cooked to perfection. Serve with your favorite sides and enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
