Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
4
Ingredients
Directions
Preheat the oven to 325 degrees F (165 degrees C).
Season both sides flat iron steak with salt, black pepper, garlic powder, and onion powder. Heat a heavy, oven-proof skillet over medium-high heat; add 2 teaspoons vegetable oil and heat until oil shimmers. Add steak; sear until well browned, about 3 minutes per side. Transfer steak to a plate.
Reduce heat to medium; add remaining 1 teaspoon vegetable oil to skillet. Add mushrooms; cook and stir until wilted and browned, about 10 minutes. Reduce heat to medium-low; add wine to skillet and bring to a boil. Cook until wine is slightly reduced, 3 to 5 minutes; add beef stock and bring to a simmer.
Mash butter and flour in a small bowl into a paste using a fork; stir into mushroom mixture and simmer until sauce is thickened, about 5 minutes. Return flat iron steak to the skillet.
Cook in the preheated oven until steak is barely pink inside, about 10 minutes. Cut steak into thin slices on the diagonal against the grain; place on a platter.
Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.
Nutrition Facts (per serving)
| 437 | Calories |
| 31g | Fat |
| 7g | Carbs |
| 28g | Protein |
