Flat iron steak with sautéed mushrooms

Lynnda Cloutier


the cut we know as a flat iron steak has only been around for a short time, but it's quickly becoming a favorite among steak lovers. It's cut from the chuck and is second only to the filet mignon in tenderness, but has a great rich taste similar to sirloin. It's made its way into most supermarkets, and is typically priced to be a very good bargain. The sizes vary from 1 to 2 pounds so you need to buy accordingly. The boneless steak, however, is easily cut into serving size pieces. The combination of sauteed mushrooms and onions is perfect.Source unknown

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two flatiron steaks, about 2 1/2 pounds total
big bold steak spice, as needed, recipe follows
sautéed mushroom:
2 tablespoons olive oil
1 pound baby portobellos, quartered
one half medium red onion, finely chopped
three cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoons finely ground black pepper
1/4 teaspoon dried thyme leaves
1/2 cup red wine, you should be drinking the rest of the bottle

Directions Step-By-Step

in a large skillet over medium-high heat, heat the oil. Add the mushrooms, onion, and garlic and cook for about eight minutes, stirring often, until the onion is soft. Add the salt, pepper, and thyme and mix well. Add the red wine and mix well. Cook for another 6 to 7 minutes, until the liquid is mostly evaporated and the mushrooms are tender. If more liquid is needed, add more wine. Keep warm on the stove.
Prepare the grill for cooking over direct high heat. Place the steaks directly on the cooking grate. Cook for four minutes. Flip and cook for another 3 to 4 minutes for medium rare or to your desired degree of doneness. Remove to a platter and let rest for three minutes. To serve, spoon the mushrooms over the steaks. Serves four.
big bold steak spice:
3 tablespoon salt
1 tablespoon onion powder
1 tablespoon finely ground black pepper
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon good-quality chili powder
1 teaspoon sugar in the raw
1/2 teaspoon dry mustard
mix together and keep in an airtight container. Makes about 1/2 cup.

About this Recipe

Course/Dish: Beef, Steaks and Chops