Thursday, 27 February 2020

Flat Iron Steak With Whiskey Cream Sauce

Flat Iron Steak With Whiskey Cream Sauce

1 pound flat iron steak (could also use flank steak)
olive oil, kosher salt, pepper
1 14 oz can beef broth
1 cup whiskey (I used Jack Daniels)
1 Tbsp dijon mustard
And so on.

  • Step number one. Drizzle both sides of the steak with some olive oil and sprinkle with kosher salt and pepper and set aside.
  • Step 02, In a saucepan add the beef broth, whiskey, and dijon mustard. Once it comes to a boil, turn the heat down to medium. Cook 10 minutes, stirring occasionally.
  • Step 03, Add the heavy cream, garlic powder, and red pepper flakes. Cook 5-8 more minutes, stirring occasionally. Whisk in the cornstarch during the last 2 minutes. Taste for seasoning and add kosher salt and pepper to taste.
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