Flat iron steak with mushroom and red wine sauce

    30 min

    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 people made this

    Serves: 3 

    • 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

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 180 C / Gas 4.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

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    Reviews in English (24)


    I slivered the garlic which gave it more flavor. This could be a little more saucy. Next time I'll add some broth or stock and finish it with butter.  -  01 Feb 2008  (Review from Allrecipes US | Canada)


    My family just devoured this meal, not a drop left in the pan! I did cut back on the balsamic to 1/8 cup and I added more wine and used 1/2 teaspoon of 'Better than Bullion' to the sauce. I left my steak whole and cooked it about 5-8 min. longer in the oven. I then sliced with my electric knife and served on egg noodles. So easy to make. Will do again and again!  -  01 Sep 2010  (Review from Allrecipes US | Canada)


    YUMMMMMMMM!!!!!! I left out the mushrooms (didn't have any) and added large chunks of onion. Used a sprinkle of Nature Season while cooking the meat and onions. Otherwise I followed exactly. This was delicious! The whole family liked it! I may have liked a little more sauce with the finished product, but it was not dry at all and had a delicious flavor throughout! I will use mushrooms next time...and there will certainly be a next time!!!! Thanks!!  -  25 Aug 2008  (Review from Allrecipes US | Canada)