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Flat Iron Steak with Creamy Mushroom Wine Sauce

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-CarbSugar-FreeDiabetic-FriendlyComfort-FoodAnabolic Diet

Flat Iron Steak with Creamy Mushroom Wine Sauce pairs a deeply seared, juicy steak with a lush mushroom sauce enriched by Burgundy and cream. The buttery, velvety texture and savory depth make it a standout for date nights, small dinner parties, or any time you want a bistro-style main at home.

  • Prep20 mins
  • Cook35 mins
  • Serves4
  • DifficultyMedium
Flat Iron Steak with Creamy Mushroom Wine Sauce
  1. 1

    Preheat the oven to 325 degrees F (165 degrees C).

  2. 2

    Season both sides of the 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 it shimmers. Add the steak and sear until well browned, about 3 minutes per side. Transfer the steak to a plate.

  3. 3

    Reduce the heat to medium; add the remaining 1 teaspoon vegetable oil to the skillet. Add the mushrooms and cook, stirring, until wilted and browned, about 10 minutes. Lower the heat to medium-low; add the wine to the skillet and bring to a boil. Cook until the wine is slightly reduced, 3 to 5 minutes; add the beef stock and bring to a simmer.

  4. 4

    Mash the butter and flour into a paste in a small bowl using a fork; stir it into the mushroom mixture and simmer until the sauce thickens, about 5 minutes. Return the flat iron steak to the skillet.

  5. 5

    Cook in the preheated oven until the steak is barely pink inside, about 10 minutes. Slice the steak thinly on the diagonal against the grain; place on a platter.

  6. 6

    Stir the cream into the mushroom sauce until heated through, 1 to 2 minutes; pour over the steak and garnish with chives.