SEARED FLAT-IRON STEAKS WITH WINE SAUCE
Because flat-iron steaks are well marbled, there's no need to add oil to the skillet. When cooked up to medium, they remain tender and juicy. Our stir-together mustard sauce is another delicious accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Heat a large cast-iron or other heavy-bottomed skillet over medium-high until very hot. Season steaks with salt and pepper. Add to skillet; sear 4 to 8 minutes per side for medium-rare (if browning too quickly, reduce heat after turning steaks). Transfer steaks to a plate, and cover loosely with aluminum foil (reserve skillet).
- Add wine to skillet; simmer over medium-high, stirring occasionally and scraping up browned bits with a wooden spoon, until syrupy, 4 to 6 minutes. Remove skillet from heat. Stirring constantly, drop butter into sauce, one piece at a time, waiting for each piece to blend in before adding the next. Season with salt and pepper. Serve steaks drizzled with sauce.
Nutrition Facts : Calories 400 g, Fat 24 g, Protein 32 g
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
Eskeñder Ali
[email protected]Jami Jane
[email protected]Remas Altopgy
[email protected]parbes islam
[email protected]Asiegbulam Kenneth
[email protected]US GMAIL BD
[email protected]M abdullah Khawaja
[email protected]Hidden Facts
[email protected]Noodleboy
[email protected]Hayat Dogar
[email protected]Md kobir Hossain Niloy
[email protected]