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Ingredients
US|METRIC
4 SERVINGS
- 4 flat iron steaks (6 to 8 oz. each)
- coarse salt
- 1/3 cup oil (extra virgin)
- 1 shallot (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 cup ketchup
- 1/2 cup beef stock
- 1/4 cup worcestershire sauce
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. brown sugar
- dried porcini mushrooms (3 to 4 tbsp.)
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Directions
- Preheat a griddle or cast-iron skillet over medium-high heat. Season the steaks with salt and pepper and coat with some EVOO. Cook, turning once, for 10 minutes for medium rare. Transfer to a cutting board and let rest for 10 minutes; thinly slice
- Meanwhile, in a small saucepan, heat 2 tbsp. EVOO, 2 turns of the pan, over medium-high heat. Stir in the shallot and garlic for 2 minutes; season with a little salt and lots of pepper. Add the ketchup, beef stock, worcestershire, vinegar, brown sugar and porcinis. Bring to a boil, then lower the heat and simmer for 20 minutes. Puree the mixture in a blender
- Top the steaks with the sauce and serve
NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories730Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium1280mg53% |
| Potassium1340mg38% |
| Protein50g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber<1g3% |
| Sugars21g |
| Vitamin A20% |
| Vitamin C25% |
| Calcium8% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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