Flat Iron Steak With Tarragon Pan Sauce

  • Serv Size
    1

Flat Iron Steak With Tarragon Pan Sauce

Flat Iron Steak With Tarragon Pan Sauce
Not familiar with a flat iron steak? We’ll it’s about to become your new favorite.

Ingredients

Ingredients:

Flat Iron Steak With Tarragon Pan Sauce
Flat Iron Steak With Tarragon Pan Sauce

INSTRUCTIONS: Flat Iron Steak With Tarragon Pan Sauce

Season the flat iron steak with just salt on both sides as black pepper tends to burn. Let it come to room temperature for 20 minutes. 

In a 10 inch pan on medium heat, add 1 Tbsp of avocado oil and once the oil is hot or heated to 370F. Lay in the flat iron steak away from you. Press down to ensure a good sear. Let the steak sear for about 2-3 minutes then give it a flip and season with a little black pepper. 

(PRO TIP: Make sure the steak is nice and dry before adding it to the hot pan to ensure a good sear. Dry with paper towels if needed).

Let  the steak sear on the other side for an additional 2-3 minutes. After the steak is seared, season the other side with black pepper and reduce the heat of the pan to medium/low. Flip the steak every minute so it cooks evenly to your desired doneness. (128-132F for medium rare). 

Once cooked, let the steak rest while you make the sauce.

In a same pan on medium/low heat, add a little more avocado oil and the shallots. Season the shallots with salt and pepper. Let the shallots fry for 2 minutes or until they become translucent and release some of the fond on the bottom of the pan. Now add in the garlic, tarragon, dijon mustard, and Worcestershire sauce. Give that a stir for about 30 seconds or until you begin to smell the garlic then add the dry sherry wine. 

Let the wine reduce by 1/2 then add in the beef stock and lemon juice. Increase the heat of the pan to medium and bring the sauce to a boil. Let the stock reduce by at least half or until slightly thickened. 

Now add in the heavy cream and turn the heat of the pan to low. Once the sauce starts to simmer very gently, turn off the heat and melt the butter into the sauce. Finish with the chopped parsley then taste the sauce and adjust the seasoning to your liking. You will know you reduced the sauce enough if it coats the back of a spoon. 

Slice the steak against the grain in 1/2 inch slices and serve on a large plate. Top with as much sauce as you like. 

Enjoy!

Flat Iron Steak With Tarragon Pan Sauce

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