Flat Iron Steak And Cognac Sauce Recipes

FLAT IRON STEAK AND COGNAC SAUCE

Steps:

• Wisk together marinade ingredients, pour into a large ziplock bag, add steak; squish around until combined, refrigerate for 1-6 hours.
• While grill is heating, remove steak from marinade, pat dry and sprinkle seasoning rub on both sides.
• Grill steak 5 minute on first side and 3-4 on other side.
• Remove from grill, To serve; cut in thin slices.
• Cognac Sauce:.
• While steak is marinading, saute shallots in butter for about 4 minute add brown sugar, cook another minute, add broth and cognac, simmer until sauce has reduced to 1/2 cup (about 20 min.), Add cream, stir until heated through.
• Serve over grilled meat.

COGNAC SAUCE

Steps:

• Melt the butter in a heavy medium-size saucepan over medium heat.
• Add the shallots and garlic and saute until transparent, about 3 to 4 minutes.
• Then add the cognac and flame.
• To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite.
• Holding the pan away from you, allow the flames to die down naturally.
• Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes.
• Add the mushrooms and continue to simmer 3 to 5 minutes more.
• Season with salt and pepper and serve immediately.

FLAT-IRON STEAK AU POIVRE

Steps:

• Season steaks with salt and let sit at room temperature 30 minutes. Meanwhile, place peppercorns in a plastic bag and coarsely crack with a meat mallet or rolling pin. Transfer peppercorns to a plate. Lightly pat steaks dry and coat both sides of each steak with peppercorns, pressing to adhere.
• Heat a medium skillet, preferably cast-iron, over medium-high. Swirl in oil and cook steaks, turning once, until internal temperature reads 135 degrees (for medium-rare), 6 to 8 minutes total. Transfer to a plate and tent with foil.
• Discard fat from pan. Add butter and shallots and cook, stirring often, until shallots soften and begin to brown, 1 to 2 minutes. Carefully add cognac and cook, scraping up any bits from the bottom of pan, until almost evaporated, 3 minutes. Add Worcestershire and stock and simmer until reduced by half (to about 1/3 cup), 4 to 5 minutes. Add cream and cook until heated through and thickened slightly, about 1 minute more. Slice steaks against the grain, divide between two plates, and top with sauce.

PERFECT FLAT IRON STEAK

Steps:

• Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
• Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.