Beef Flat Iron Steak with Balsamic Pepper Sauce
Ingredients icon 6 Ingredients
Servings icon Makes 4 servings
Time icon 30 minutes


  • 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


  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.

Nutrition Information

Nutrition information per serving: 328 Calories; 153 kcal Calories from fat; 17 g 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 Niacin; 0.3 mg Vitamin B6; 3.1 mcg Vitamin B12; 7.6 mg Zinc; 18 mcg Selenium;

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