Grilled Flat Iron Steak with Rich Cognac Reduction
Indulge in the exquisite flavors of Grilled Flat Iron Steak paired with a luxurious Cognac Reduction Sauce that elevates this dish to a whole new level. The steak, marinated to perfection with a blend of dark brown sugar, rice wine vinegar, and a hint of hot sauce, embodies a perfect balance of savory and sweet. The Cognac sauce, enriched with sautéed shallots and velvety cream, creates a sumptuous layer that complements the natural juiciness of the steak. This recipe is perfect for a special occasion or a delightful weeknight dinner. Don't hesitate to double the sauce for an irresistible drizzle over your meat and favorite sides. Serve with roasted vegetables or a fresh salad for a complete meal.
N/A
Servings
500
Calories
17
Ingredients
Ingredients
Flat Iron Steaks
2 lbs (trimmed)
Dark Brown Sugar
1/4 cup (packed)
Rice Wine Vinegar
1/3 cup
Hot Sauce
2 teaspoons (Valentina, El Pato, or Tabasco)
Worcestershire Sauce
2 teaspoons
Olive Oil
1/2 cup
Salt
1 teaspoon
Pepper
1/2 teaspoon
Garlic Powder
1/2 teaspoon
Chili Powder
1/2 teaspoon
Butter
2 tablespoons (unsalted)
Shallot
1/4 cup (chopped (white onions can be substituted))
Brown Sugar
1 teaspoon
Chicken Broth
1 cup
Beef Broth
1/2 cup
Half-and-Half
1/4 cup ((whipping cream can be used as a substitute))
Cognac
1/2 cup ((or brandy))
Instructions
1
In a bowl, whisk together the dark brown sugar, rice wine vinegar, hot sauce, Worcestershire sauce, olive oil, salt, pepper, garlic powder, and chili powder until well combined. Pour the marinade into a large ziplock bag, add the flat iron steaks, and ensure the meat is well coated. Seal and refrigerate for 1 to 6 hours for optimal flavor absorption.
2
Preheat your grill to medium-high heat. Once the grill is ready, remove the steaks from the marinade, pat them dry with paper towels, and sprinkle the seasoning rub evenly on both sides.
3
Grill the marinated steaks for about 5 minutes on the first side. Flip and continue grilling for an additional 3 to 4 minutes or until the desired doneness is achieved. Remove the steaks from the grill and let them rest for a few minutes before slicing thinly against the grain.
4
For the Cognac Sauce, while the steaks are marinating, heat a skillet over medium heat and melt the butter. Add the shallots and sauté for about 4 minutes until softened. Stir in the brown sugar and cook for an additional minute.
5
Pour in the chicken broth and cognac, bringing the mixture to a gentle simmer. Allow the sauce to reduce for about 20 minutes until it thickens and reduces to about 1/2 cup.
6
Finally, stir in the half-and-half (or whipping cream), mixing until heated through. Serve the sliced steak on plates with a generous drizzle of the rich Cognac sauce on top.
Nutrition Information
30
Fat
12.5
Carbs
45
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of meat used in this recipe?
The recipe uses 2 lbs of trimmed Flat Iron Steaks.
How many calories are in a serving of this steak?
There are 500 calories per serving.
What is the protein content per serving?
Each serving contains 45 grams of protein.
How long should the steak be marinated?
The steak should be marinated for 1 to 6 hours for optimal flavor absorption.
What are the ingredients in the steak marinade?
The marinade consists of dark brown sugar, rice wine vinegar, hot sauce, Worcestershire sauce, olive oil, salt, pepper, garlic powder, and chili powder.
What temperature should I set my grill to?
Preheat your grill to medium-high heat.
How long do I grill each side of the flat iron steak?
Grill for about 5 minutes on the first side and 3 to 4 minutes on the second side.
How should the steak be sliced for serving?
The steak should be rested for a few minutes and then sliced thinly against the grain.
What can I substitute for shallots in the Cognac sauce?
White onions can be used as a substitute for shallots.
Is there a substitute for Cognac in the sauce?
Yes, brandy can be used as a substitute for Cognac.
What can I use instead of half-and-half in the sauce?
Whipping cream can be used as a substitute for half-and-half.
How long does it take to reduce the Cognac sauce?
The sauce takes about 20 minutes to thicken and reduce.
To what volume should the Cognac sauce be reduced?
It should be reduced to about 1/2 cup.
What type of vinegar is used in the marinade?
Rice wine vinegar is used for the marinade.
Which hot sauces are recommended for this recipe?
Valentina, El Pato, or Tabasco are suggested options.
What are the total carbohydrates in this dish?
There are 12.5 grams of carbohydrates per serving.
How much fat is in this recipe?
There are 30 grams of fat per serving.
What is the first step of the instructions?
The first step is to whisk the marinade ingredients in a bowl and coat the steaks in a ziplock bag.
When should the butter be used?
Butter is used at the beginning of the Cognac Sauce preparation to sauté the shallots.
What kind of broth is needed for the sauce?
The recipe calls for 1 cup of chicken broth and 1/2 cup of beef broth.
What is the purpose of the dark brown sugar in the marinade?
It provides a hint of sweetness to balance the savory and spicy elements.
What dry spices are used in the seasoning rub?
Salt, pepper, garlic powder, and chili powder make up the seasoning rub.
How should the steaks be prepared before grilling?
Remove them from the marinade, pat them dry with paper towels, and apply the seasoning rub.
Is this recipe suitable for a dinner party?
Yes, it is described as perfect for special occasions or gourmet dinner parties.
Can I make extra sauce?
Yes, the recipe suggests doubling the sauce for drizzling over sides.
What side dishes are recommended with this steak?
It is recommended to serve with roasted vegetables or a fresh salad.
What is the total number of ingredients?
The recipe uses 17 different ingredients.
How long do you sauté the shallots?
Sauté the shallots for about 4 minutes until softened.
When do you add the cream to the sauce?
Stir in the cream at the very end after the sauce has reduced, mixing until heated through.
What is the flavor profile of the steak?
It is a balance of savory and sweet with a hint of heat and a rich, velvety finish from the Cognac sauce.