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Flat-Iron Steak with Sautéed Mushrooms
Flat-iron steak is a tender, flavorful cut that pairs perfectly with rich, earthy sides. This recipe tops the grilled beef with baby portobello mushrooms cooked down in red wine and garlic. It is an excellent choice for a weekend dinner or a special occasion at home. The savory pan sauce reduces to coat the mushrooms, adding a deep, complex flavor to every bite.
Ingredients
- 2 flat-iron steaks, about 2½ pounds total
- 1 pound baby portobellos, quartered
- ½ medium red onion, finely chopped
- 3 cloves garlic, crushed
- ½ teaspoon salt
- ¼ teaspoon finely ground black pepper
- ¼ teaspoon dried thyme leaves
- ½ cup red wine (you should be drinking the rest of the bottle)
Instructions
- 1Cut the steaks in half and refrigerate them until ready to cook. Place a large skillet over medium-high heat.
- 2Add the quartered baby portobellos, chopped red onion, and crushed garlic to the skillet. Cook for about 8 minutes, stirring frequently, until the onion softens. Stir in the salt, black pepper, and dried thyme.
- 3Pour the red wine into the skillet and stir to combine. Cook for 6 to 7 minutes until the mushrooms are tender and most of the liquid has evaporated. Add a splash more wine if the pan becomes too dry.
- 4Reduce the heat to keep the mushrooms warm. Prepare a grill for direct high-heat cooking. Place the steaks on the hot grate and cook for 4 minutes.
- 5Flip the steaks and grill for another 3 to 4 minutes for a medium-rare finish, or longer if you prefer. Transfer the meat to a platter and let it rest for 3 minutes.
- 6Spoon the warm red wine mushrooms directly over the rested steaks to serve.