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  2. Beef Flat Iron Steak with Balsamic Pepper Sauce

Beef Flat Iron Steak with Balsamic Pepper Sauce

Try this tangy balsamic sauce on top of your tender Flat Iron Steaks for dinner in under thirty minutes.

  • 30
    min
  • 4
    SERVINGS
  • 330
    Cal
  • 23 g
    Protein

Ingredients:

  • 2 beef Flat Iron Steaks, 1 inch thick (about 8 ounces each)
  • 1/2 cup white balsamic vinegar
  • 1/2 cup reduced-sodium beef broth
  • 1-1/4 teaspoon cracked black pepper, divided
  • 1 tablespoon finely minced shallot
  • 2 tablespoons light sour cream

Cooking:

  1. Add vinegar and broth to small saucepan; bring to a boil. Reduce heat to medium, cook 20 minutes or until vinegar mixture is reduced to 1/2 cup.

  2. Meanwhile, press 1 teaspoon pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 11 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.

  3. Add shallots to same skillet; cook 1 minute or until translucent. Add reduced vinegar mixture and remaining 1/4 teaspoon pepper; bring to a boil. Reduce heat to simmer; stir in sour cream. Simmer 1 minute, stirring constantly. Serve steaks with sauce.

    Cook's Tip: Sauce can be pureed for a smother consistency.
328 CALORIES

0 % *

8g SAT FAT

0 % DV **

23g PROTEIN

0 % DV

3 mg IRON

0 % DV

7.6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 328 Calories; 153 Calories from fat; 17g Total Fat (8 g Saturated Fat; 0 g Trans Fat; 7 g Monounsaturated Fat;) 85 mg Cholesterol; 110 mg Sodium; 14 g Total Carbohydrate; 0 g Dietary Fiber; 23 g Protein; 3 mg Iron; 3.4 mg NE Niacin; 0.3 mg Vitamin B6; 3.1 mcg Vitamin B12; 7.6 mg Zinc; 18 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Vitamin B6.

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