Press pepper evenly onto beef Flat Iron steaks. 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. Remove steaks; keep warm.
Combine cream, mustard and bourbon in small bowl. Add to skillet; cook and stir 1 to 2 minutes or until browned bits attached to bottom of skillet are dissolved. Season with salt, as desired.
Carve steaks into slices; season with salt, as desired. Spoon sauce over steaks; sprinkle with chives.
Nutrition information per serving: 326 Calories; 198 Calories from fat; 22g Total Fat (11 g Saturated Fat; 8 g Monounsaturated Fat;) 111 mg Cholesterol; 437 mg Sodium; 4 g Total Carbohydrate; 0.1 g Dietary Fiber; 25 g Protein; 2.5 mg Iron; 3.3 mg NE Niacin; 0.3 mg Vitamin B6; 5.1 mcg Vitamin B12; 7.8 mg Zinc; 32.3 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.