Flat Iron Steaks are delicious! One of the industries best-kept secrets. the Flat Iron is an affordable cut of steak that has great flavor, tenderness, and can remind you of a thin Filet mignon. The next time you have company coming for dinner, ask your meat market about Flat Irons Steaks. You will love the flavor and the cost.
Cooking steaks in a cast iron skillet is one of the best ways to create a nicely caramelized steak, perfectly medium rare, and in this recipe, you use the steak drippings to make a yummy mushroom sauce, so it’s a win-win. There is nothing like using the steak dripping to make the most flavorful gravy.
Once you cook your steak, always rest time for at least 10 minutes under foil. That allows for those mouthwatering juices to soak back into your steak.
Grass-fed organic beef
Flat Iron Steaks is one of the biggest bangs for your buck. Truly one of the best cuts of steaks that most folks haven't heard of. Cooking in a cast iron skillet makes them yummy.
- 4 grass fed, organic flat iron steaks
- salt and pepper to taste
- 1 tab coconut oil
- 1 pound brown mushrooms sliced
- 3 cloves garlic
- 2 tablespoons of chopped fresh rosemary
- 2 tablespoons of fresh chopped parsley
- Salt and pepper to taste (Himalayan pink salt is my favorite)
- 1/4 cup red wine
- 2 cups organic beef broth
- 2 tablespoons arrow root
- 1 tablespoon organic butter
- 1 tab coconut oil
Season your steaks with salt and pepper. Let steaks come to room temperate. Heat your cast iron skillet to
very hot. Add your coconut oil. Let oil get hot. Add your steaks and cook f 3 minutes per side for medium rare. Do not touch, turn, or lift. Once three minutes have passed, flip steak with tongs. Let cook another 3 minutes without touching.
After 3 minutes take out of pan and plate and cover with foil for 10 minutes. In the same pan add your one tablespoon of coconut oil and butter. Once melted add your mushrooms and place in the pan in a thin layer. Do not touch for a couple of minutes, until the mushrooms start to caramelize. Once you see color on your mushrooms, stir. Add your garlic and herbs. Let cook another 2 minutes or so, add your wine and stir.
In a small bowl add a 1/4 a cup of your beef broth and your arrowroot and stir until smooth. Add the rest of your beef broth into your wine and mushrooms and bring to a boil. Add your arrowroot and stir until nice and thick.
Place each steak on a plate. Spoon your mushroom gravy over the steak and enjoy! This recipe goes nicely with roasted sweet potatoes.