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1
Preheat oven to 225 F.
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2
Dice 1/4 of a large yellow onion finely.
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3
Set aside.
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4
Add butter and herbs to a large skillet.
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Heat over medium-high until butter starts to sizzle.
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6
Sprinkle flour over each side of your steak, lightly coating it.
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7
Make sure the butter is really hot before you put the steak in, as you want the flour to crisp and brown without getting soggy.
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Gently place steak in the skillet.
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9
Brown each side of the steak in the herbed butter.
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10
This should take 1-2 minutes on each side.
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11
Transfer the steak to a baking dish.
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Add the diced onions to the skillet, and saute them until they are translucent and starting to brown.
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13
Pour in the cooking sherry, and let that cook off for 5 minutes or so.
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14
Next add the beef broth, and let it sit there boiling while you arrange the peppers.
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15
For the peppers I like to use mini bell peppers sometimes, but normal-sized ones work as well.
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If using the mini ones, just arrange 8 or so of them, without stems or seeds, around the steak.
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If youre using large peppers, just cut them into quarters and arrange them skin side up around the steak.
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Make sure you use red, yellow, or orange bell peppers for this, as the green ones just dont have the same sweetness and tartness.
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Pour the pan liquid over the peppers, around the steak.
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Dont pour the liquid directly onto the steak, though, as this might wash away some of that browned flour.
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Cover the baking pan tightly with foil, and bake at 225 degrees for 2 hours.
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22
Then remove the foil and broil for 10 minutes or so.
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Keep a close eye on it as you broil, because you dont want to burn it.
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The whole thing will be pretty moist, so it will take some time to adequately brown.
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The tops of your peppers should be just above the liquid, and you want them to blacken with the broil.
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Just watch to keep a balance between blackened peppers and browned meat.
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27
Its better to not have blackened peppers than to have burned meat.
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28
Remove the meat and the peppers from the dish, and pour the liquid into a small saucepan.
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Cook the liquid at medium-high heat until it bubbles.
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30
Turn down the heat to medium-low, and sift in flour while whisking until it reaches a gravy consistency.
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31
Slice the flat iron steak into 1/2 inch wide strips, and serve with the gravy and peppers.
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32
Note: if you dont have peppers, this dish will still turn out just as well.
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33
The peppers are a wonderful compliment to the meat, but not necessary.
