(Family Features) - Pan-broiling on the stovetop is especially handy for quick and delicious steak dinners. Simply place the meat directly into a preheated nonstick skillet - that's it, nothing more! Keep the heat setting at medium to guarantee even browning.
The Featured Cut
"The flat iron steak originates from the chuck and is well-marbled and tender - holding its own against premier steaks from the rib and loin - and only surpassed in tenderness by the tenderloin at about half the cost," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "Pan-broiling showcases this steak's extraordinary flavor. And it should be noted that the flat iron is an excellent source of protein, providing 21 grams per 3-ounce cooked serving."
Three Easy Steps
Step 1: Heat heavy, nonstick skillet 5 minutes over medium heat.
Step 2: Remove beef from refrigerator and sprinkle with preferred seasonings. Place in preheated skillet without overcrowding. Do not add oil or water and do not cover.
Step 3: Cook flat iron steak (about 8 ounces each) 13 to 15 minutes, turning once. To determine doneness, insert an instant-read thermometer horizontally from the side, penetrating the thickest part or center of the steak. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Steaks should be cooked to 145°F (medium rare) or 160°F (medium). After cooking, season with salt, as desired.
For more pan-broiling tips and recipes, visit BeefItsWhatsForDinner.com.
Flat Iron Steak with Balsamic Pepper Sauce
- 2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)
- 1 cup balsamic vinegar
- 3/4 teaspoon cracked black pepper, divided
- 1/4 cup butter, softened
- 4 teaspoons all-purpose flour
- 1 cup beef broth
- Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to 1/4 cup.
- Press 1/2 teaspoon pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Remove to platter; keep warm.
- Mix butter and flour in small bowl until smooth. Add reduced vinegar, broth and remaining 1/4 teaspoon pepper to same skillet. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Serve steaks with sauce.
SOURCE: The Beef Checkoff