Pepper-Crusted Flat Iron with Balsamic Glaze

1. 1

   Brush the flat iron steak with olive oil; press it into the ground peppercorns, then season with salt. Set aside.

2. 2

   Melt butter in a large skillet over medium-high heat.

3. 3

   Add the steak; cook to your preferred doneness, about 4 minutes per side for medium-rare.

4. 4

   Transfer the steak to a plate; keep it warm.

5. 5

   Add the garlic to the skillet; cook over medium heat until it starts to brown around the edges, about 1 minute.

6. 6

   Pour in the balsamic vinegar, increase the heat to medium-high, and cook until the vinegar has reduced by half.

7. 7

   Thinly slice the steak against the grain; arrange it on a serving platter.

8. 8

   Pour the reduced balsamic vinegar over the top; sprinkle with chopped parsley to serve.

• Calories 544.62 kcal High
• Protein 43.04 g Good Source
• Carbs 12.6 g Moderate
• Total Fat 34.86 g High
• Saturated Fat 11.44 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 157.51 mg High
• Sodium 193.7 mg Moderate
• Fiber 0.15 g Low Source
• Sugar 8.3 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 76.3 mg Low Source
• Iron 5.69 mg Good Source
• Potassium 31.83 mg Low Source
• Vitamin A 14.91 mcg_rae Low Source
• Vitamin C 13.07 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Alcohol 🚫🍷