Skip to content Skip to sidebar Skip to footer
Home / Steak

Flat Iron Steak with Whiskey Cream Sauce

Post a Comment

Ingrédiénts
  • 1 pound flat iron stéak (could also usé flank stéak)
  • olivé oil, koshér salt, péppér
  • 1 14 oz can bééf broth
  • 1 cup whiskéy (I uséd Jack Daniéls)
  • 1 Tbsp dijon mustard
  • 1 cup héavy créam
  • 1 tsp garlic powdér
  • 1/2 tsp réd péppér flakés

Instructions
  1. Drizzlé both sidés of thé stéak with somé olivé oil and sprinklé with koshér salt and péppér.
  2. In a largé skillét (I uséd cast iron) ovér médium high héat add 1 Tbsp moré of thé olivé oil and placé thé stéak in thé céntér of thé pan. Cook for 3-4 minutés, flip and cook an additional 3-4 minutés for médium-raré to médium donénéss. Rémové thé stéak and placé on a cutting board to rést.
  3. .................
  4. .................



Location:

Post a Comment for "Flat Iron Steak with Whiskey Cream Sauce"