Flat Iron Steaks with Paprika-Cumin Sauce

Name: Flat Iron Steaks with Paprika-Cumin Sauce
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Flat Iron Steak; beef broth; tomato paste; sweet paprika; ground cumin; garlic powder; butter; Salt and pepper

Whip up a quick meal with Flat Iron Steak. Use paprika, cumin, garlic and butter to make a savory meal in less than 30 minutes.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 8

Cook Mode

Ingredients

2 beef Flat Iron Steaks (about 8 ounces each)
1 cup ready-to-serve beef broth
2 tablespoons tomato paste
1/2 teaspoon sweet paprika
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1 tablespoon butter
Salt and pepper

Preparation

Step 1

Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145°F ) to medium (160°F ) doneness, turning occasionally. Transfer to carving board; keep warm.
Step 2

Add broth, tomato paste, paprika, cumin and garlic powder to skillet. Cook and stir 2 to 3 minutes over medium heat or until browned bits attached to skillet are dissolved and sauce is smooth and slightly thickened. Remove from heat; whisk in butter.
Step 3

Carve steaks into slices. Season with salt and pepper, as desired. Serve with sauce.

Nutrition Information

227 Calories

0 %*

6g SAT FAT

0 %DV**

22g PROTEIN

0 %DV

2.6 mg IRON

0 %DV

7.7 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: 227 Calories; 126 Calories from fat; 14g Total Fat (6 g Saturated Fat; 5 g Monounsaturated Fat;) 78 mg Cholesterol; 295 mg Sodium; 2 g Total Carbohydrate; 0.6 g Dietary Fiber; 22 g Protein; 2.6 mg Iron; 3.3 mg NE Niacin; 0.3 mg Vitamin B₆; 5 mcg Vitamin B₁₂; 7.7 mg Zinc; 32.2 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.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.