Flat Iron Steak with Balsamic Reduction

Pepper crusted flat iron steaks are pan seared then drizzled with a sweet and savory syrup. This dish is simple, impressive, and delicious!

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3 pounds flat iron steak

3 tablespoons extra-virgin olive oil

2 tablespoons coarsely ground mixed peppercorns

1 1/2 teaspoons salt

1 tablespoon butter

1 clove garlic, minced

1 cup balsamic vinegar

1/4 cup chopped fresh parsley

Brush steak with olive oil, then press into ground peppercorns and season with salt; set aside. Melt butter in a large skillet over medium high heat. Add flat iron, and cook to desired degree of doneness, about 4 minutes per side for medium-rare.

Once the steak has finished cooking, remove to a plate and keep warm. Stir the minced garlic into the skillet, and cook over medium heat until the garlic begins to brown around the edges, about 1 minute. Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half.

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

Flat Iron Steak with Balsamic Reduction

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