Flat Iron Steak with Maple Bourbon Espresso Sauce + Pasture to Plate Tour
Flat Iron Steak with Maple Bourbon Espresso Sauce is a simple yet elegant beef dish with a velvety bourbon-spiked sauce you will want to lick off your plate. Sauce recipe adapted by beefitswhatsfordinner.com
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: American
Keyword: best flat iron steak recipe, Flat iron steak, flat iron steak recipe, how to cook a flat iron steak
Servings: 6servings
Calories: 470kcal
Ingredients
For the steak:
¼cupbourbon
¼cuppure maple syrupGrade B
¼cupreduced-sodium soy sauce
1tablespoonapple cider vinegar
2teaspoonsinstant espresso powder
2poundsof flat iron steak
Coarsely ground black pepper
Oil for your pan/skillet
For the mushrooms:
12ouncescleaned and sliced mushroomsI used Baby Bellas
Coarse ground kosher salt
Coarsely ground black pepper
2teaspoonsfresh thyme
2clovesgarlicminced
1tablespoonbutter
Instructions
For the steak:
In shallow dish, combine the bourbon, maple syrup, soy sauce, espresso powder, and vinegar. Place the steaks in the sauce and marinate at room temperature for 20 minutes, turning the steaks halfway through the marinating time.
Heat a cast iron skillet over medium heat. Remove the steaks from the marinade and pat dry. DO NOT discard the marinade. Season both sides of the steak with freshly cracked black pepper.
Add 1 tablespoon of oil to coat the bottom of your skillet. Place the steaks in the skillet and brown them 3 minutes on each side. Reduce heat to medium low and cook the steaks for an additional 5-7 minutes, flipping them every minute or so until the desired degree of doneness is reached. I like to cook mine to an internal temperature of 125 degrees F which yields a medium-rare steak after the meat has rested.
Remove the steaks from the heat and transfer them to a plate. Cover the plate loosely with foil and allow the steaks to rest for 15 minutes. This will give you time to work on the mushrooms and sauce!
Transfer the marinade to a small saucepan. Bring to a boil over medium high heat and boil for 2 minutes. Reduce the heat to medium-low and continue to cook the sauce at a robust simmer for 7-8 minutes until it becomes thick and syrupy. Turn off the heat and leave the sauce on the warm stovetop until ready to serve.
For the sauce:
Transfer the marinade to a small saucepan. Bring to a boil over medium high heat and boil for 2 minutes. Reduce the heat to medium-low and continue to cook the sauce at a robust simmer for 7-8 minutes until it becomes thick and syrupy. Turn off the heat and leave the sauce on the warm stovetop until ready to serve.
For the mushrooms:
Return the skillet to medium heat. Place 1 tablespoon of oil in the skillet. Add the mushrooms to the pan and spread them out as evenly as possible. Brown the mushrooms undisturbed for 3 minutes. Add salt and pepper to taste and sauté for another 3 minutes, stirring often. Add the thyme and garlic and cook for another minute. Turn off the heat and add the butter, tossing to coat the mushrooms. Keep warm until ready to serve.
To serve:
Serve with steaks with the sauce and mushrooms spooned over top. If you like, you may slice the steak against the grain into thin pieces before topping with sauce and mushrooms. Enjoy your masterpiece!