All-Natural Beef Flat Iron Steak
Extremely tender, well-marbled and flavorful, All-Natural Beef Flat Iron Steak is great for grilling. Fun fact: the cutting method used on this steak removes internal connective tissue from the whole subprimal (Top Blade), making the Flat Iron Steak the second most tender beef cut behind the Beef Tenderloin.
Valley View Meat Co. Beef Flat Iron Steak is packaged in vacuum-sealed, freezer-safe bags.
Every package of All-Natural Beef Flat Iron Steak is weighs 1.5-1.75 pounds.
Extremely tender, well-marbled and flavorful, All-Natural Beef Flat Iron Steak is great for grilling. Fun fact: the cutting method used on this steak removes internal connective tissue from the whole subprimal (Top Blade), making the Flat Iron Steak the second most tender beef cut behind the Beef Tenderloin.
Valley View Meat Co. Beef Flat Iron Steak is packaged in vacuum-sealed, freezer-safe bags.
Every package of All-Natural Beef Flat Iron Steak is weighs 1.5-1.75 pounds.
Extremely tender, well-marbled and flavorful, All-Natural Beef Flat Iron Steak is great for grilling. Fun fact: the cutting method used on this steak removes internal connective tissue from the whole subprimal (Top Blade), making the Flat Iron Steak the second most tender beef cut behind the Beef Tenderloin.
Valley View Meat Co. Beef Flat Iron Steak is packaged in vacuum-sealed, freezer-safe bags.
Every package of All-Natural Beef Flat Iron Steak is weighs 1.5-1.75 pounds.
Try it in a recipe!
BEEF FLAT IRON STEAK WITH BALSAMIC PEPPER SAUCE
INGREDIENTS:
2 All-Natural Beef Flat Iron Steaks
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
COOKING:
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.
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.
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.
