Flat Iron Steak with Balsamic Reduction

Recipe View Prepare the Steak (5 minutes): Brush the flat iron steak with olive oil. Press the steak into the coarsely ground peppercorns, ensuring an even coating. Season generously with sea salt. Allow the steak to rest at room temperature while you prepare the remaining ingredients.

Recipe View Sear the Steak (8-10 minutes): Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Once the butter is melted and the pan is hot, carefully place the steak in the skillet. Sear for approximately 4 minutes per side for medium-rare, adjusting the cooking time to your preferred level of doneness. Use a meat thermometer to ensure accuracy.

Recipe View Rest the Steak (5-10 minutes): Transfer the seared steak to a cutting board and tent loosely with foil. Allow the steak to rest for at least 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Recipe View Prepare the Balsamic Reduction (8-10 minutes): While the steak is resting, add the minced garlic to the same skillet. Cook over medium heat until the garlic begins to turn golden brown, about 1 minute. Pour in the balsamic vinegar and increase the heat to medium-high. Allow the vinegar to simmer and reduce by half, stirring occasionally, until it thickens into a syrupy glaze. This should take approximately 7-9 minutes.

Recipe View Slice and Serve (2 minutes): Thinly slice the steak against the grain to maximize tenderness. Arrange the sliced steak on a serving platter. Drizzle generously with the reduced balsamic vinegar. Garnish with freshly chopped parsley.

Recipe View Serve immediately and enjoy the explosion of flavors.