About this recipe:Pan seared steaks are served with mushrooms and shallots in a balsamic red wine sauce. I like these steaks because they are tender, but not so lean that they get tough if you over cook them. You could also use rump steak.
3 tablespoons vegetable oil
1 pinch salt and pepper to taste
3 flat iron steaks or rump steak
3 shallots, thinly sliced
6 cloves garlic, peeled
250g sliced white mushrooms
60ml balsamic vinegar
180ml full-bodied red wine
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat the oven to 180 C / Gas 4.
Heat the oil in a large frying pan over medium heat. Cut the flat iron steak into individual portions if needed. Season with salt and pepper on both sides. Fry the steaks until browned on each side, 2 to 3 minutes per side. Remove from the frying pan and place in an ovenproof dish. Set steaks in the oven to continue cooking.
Add shallots and whole cloves of garlic to the hot frying pan. Cook and stir over medium heat until shallots are starting to brown. Add mushrooms to the pan; cook and stir until they shrink a little, 5 to 10 minutes.
Pour the balsamic vinegar into the pan with the mushrooms and stir to remove any bits that are stuck to the bottom of the frying pan. Pour in the red wine and simmer for a few minutes over medium heat.
Return the steaks to the frying pan and cook until the internal temperature reaches 60 degrees C (135 degrees F), about 5 minutes or less. Remove the whole pan from the heat and let the steaks rest for a few minutes before serving.