Prep Time::20 mins
Cook Time::35 mins
Total Time::55 mins
Servings::4
Ingredients
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1 (1 pound) flat iron steak
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon vegetable oil, divided
8 ounces cremini mushrooms
½ cup Burgundy wine
1 cup beef stock
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
½ cup heavy cream
2 tablespoons chopped fresh chives
Directions
Preheat the oven to 325 degrees F (165 degrees C).
Season both sides flat iron steak with salt, black pepper, garlic powder, and onion powder. Heat a heavy, oven-proof skillet over medium-high heat; add 2 teaspoons vegetable oil and heat until oil shimmers. Add steak; sear until well browned, about 3 minutes per side. Remove steak from skillet and reduce heat to medium.
Add remaining 1 teaspoon vegetable oil to skillet. Add mushrooms; cook and stir until wilted and browned, about 10 minutes. Reduce heat to medium-low; add wine to skillet and bring to a boil. Cook until wine is slightly reduced, 3 to 5 minutes; add beef stock and bring to a simmer.
Mash butter and flour into a paste in a small bowl, using a fork; stir into mushroom mixture and simmer until sauce is thickened, about 5 minutes. Return flat iron steak to the skillet.
Cook in the preheated oven until steak is barely pink inside, about 10 minutes. Cut steak into thin slices on the diagonal; place on a platter.
Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.