Flat Iron Steak Recipe

Prepare the Steak

Remove the flat iron steak from the refrigerator and let it come to room temperature for about 30 minutes. This ensures even cooking.

Season the Steak

Rub the steak with olive oil, salt, and black pepper on both sides.

Cook the Steak

Heat a grill or skillet over medium-high heat. Cook the steak for 6-7 minutes on each side for medium-rare, or until desired doneness. Use a meat thermometer to check if needed.

Rest the Steak

Remove the steak from heat and let it rest for 5 minutes before slicing.

Sauté the Aromatics

In a skillet over medium heat, melt 1 tablespoon of butter. Add shallots and garlic, and sauté for 2-3 minutes until softened.

Cook the Mushrooms

Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden, about 5-7 minutes.

Deglaze with Madeira Wine

Pour in the Madeira wine, scraping the bottom of the skillet to release any bits stuck to the pan. Let it simmer for 3-4 minutes until reduced by half.

Add Broth and Thicken

Add the beef broth and bring to a boil. Reduce heat and let it simmer for another 5-7 minutes until the sauce thickens slightly.

Finish the Sauce

Stir in the remaining tablespoon of butter and chopped thyme. Season with salt and pepper to taste.

Roast the Garlic

Preheat the oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast in the oven for 30-35 minutes until soft.

Boil the Potatoes

In a large pot, add the cubed potatoes and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes until tender.

Mash the Potatoes

Drain the potatoes and return them to the pot. Squeeze the roasted garlic cloves into the potatoes. Add butter, milk, salt, and pepper.

Mix Until Smooth

Mash the potatoes using a potato masher or electric mixer until smooth and creamy. Adjust seasoning if necessary.