Flat Iron Steak With Balsamic Reduction

1. 1

   Bring steaks up to room temperature.

2. 2

   Brush steak with olive oil, then press into ground peppercorns and sprinkle with salt; set aside.

3. 3

   Melt butter in a large skillet over medium-high heat. Add steaks, and cook to desired degree of doneness, about 4-6 minutes per side for medium-rare. Remove steaks to a plate, tent with foil and keep warm.

4. 4

   Add onion and mushrooms to skillet and saute until onion goes limp, about 3 minutes.

5. 5

   Stir the minced garlic into the skillet, and cook over medium heat until the garlic begins to brown around the edges, about 1 minute.

6. 6

   Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half, 10-15 minutes.

7. 7

   Thinly slice the flat iron steak across the grain, and arrange on a serving platter. Pour the reduced balsamic glaze over the meat, and sprinkle with chopped parsley to garnish.

* Per serving · 4 servings · Values may vary.