Flat Iron Steak With Whiskey Cream Sauce

Flat Iron Steak With Whiskey Cream Sauce

1 pound flat iron steak (could also use flank steak)
olive oil, kosher salt, pepper
1 14 oz can beef broth
1 cup whiskey (I used Jack Daniels)
1 Tbsp dijon mustard
1 cup heavy cream
1 tsp garlic powder
1/2 tsp red pepper flakes

  • Drizzle both sides of the steak with some olive oil and sprinkle with kosher salt and pepper.
  • In a large skillet (I used cast iron) over medium high heat add 1 Tbsp more of the olive oil and place the steak in the center of the pan. Cook for 3-4 minutes, flip and cook an additional 3-4 minutes for medium-rare to medium doneness. Remove the steak and place on a cutting board to rest.
  • In the same pan add the beef broth, whiskey, and dijon mustard. Once it comes to a boil, turn the heat down to medium. Cook 10 minutes, stirring occasionally.
  • etc

  • For Full Instruction: cookswellwithothers.com

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