The Pioneer Woman Tasty Kitchen
Profile Photo

Braised Flat Iron Steak

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

If you think a flat iron steak shouldn’t be braised, think again! This inexpensive cut of beef shoulder takes on a pot roast texture when braised. Try it! You’ll love it!

Ingredients

  • 2 pounds Flat Iron Steak
  • ¼ whole Yellow Onion
  • 3 Tablespoons Butter
  • ¼ teaspoons Dried Red Pepper Flakes
  • ¼ teaspoons Dried Oregano
  • ¼ teaspoons Dried Basil
  • 1 teaspoon Ground Black Pepper
  • ¼ cups Dry Cooking Sherry
  • 1 cup Beef Broth
  • 2 whole Red Or Yellow Bell Peppers
  • 2 Tablespoons White Flour, More Or Less

Preparation

Preheat oven to 225 F.

Dice 1/4 of a large yellow onion finely. Set aside.

Add butter and herbs to a large skillet. Heat over medium-high until butter starts to sizzle.

Sprinkle flour over each side of your steak, lightly coating it. Make sure the butter is really hot before you put the steak in, as you want the flour to crisp and brown without getting soggy. Gently place steak in the skillet. Brown each side of the steak in the herbed butter. This should take 1-2 minutes on each side. Transfer the steak to a baking dish.

Add the diced onions to the skillet, and saute them until they are translucent and starting to brown. Pour in the cooking sherry, and let that cook off for 5 minutes or so. Next add the beef broth, and let it sit there boiling while you arrange the peppers.

For the peppers I like to use mini bell peppers sometimes, but normal-sized ones work as well. If using the mini ones, just arrange 8 or so of them, without stems or seeds, around the steak. If you’re using large peppers, just cut them into quarters and arrange them skin side up around the steak. Make sure you use red, yellow, or orange bell peppers for this, as the green ones just don’t have the same sweetness and tartness.

Pour the pan liquid over the peppers, around the steak. Don’t pour the liquid directly onto the steak, though, as this might wash away some of that browned flour.

Cover the baking pan tightly with foil, and bake at 225 degrees for 2 hours. Then remove the foil and broil for 10 minutes or so. Keep a close eye on it as you broil, because you don’t want to burn it. The whole thing will be pretty moist, so it will take some time to adequately brown. The tops of your peppers should be just above the liquid, and you want them to blacken with the broil. Just watch to keep a balance between blackened peppers and browned meat. It’s better to not have blackened peppers than to have burned meat.

Remove the meat and the peppers from the dish, and pour the liquid into a small saucepan. Cook the liquid at medium-high heat until it bubbles. Turn down the heat to medium-low, and sift in flour while whisking until it reaches a gravy consistency.

Slice the flat iron steak into 1/2 inch wide strips, and serve with the gravy and peppers.

Note: if you don’t have peppers, this dish will still turn out just as well. The peppers are a wonderful compliment to the meat, but not necessary.

One Comment

You must be logged in to post a comment.

Profile photo of allieyum

allieyum on 1.27.2010

Sooo good…braised this for 3 hours, served with barley and broccoli. Thanks for the great idea.

No Reviews

You must be logged in to post a review.

Related Recipes

Aunt Rocky’s Mexi-Skillet Stew (LCHF)
Profile Photo by Roxana Lopez in Main Courses
An easy one pan meal with lots of flavor! Suitable for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Aunt Rocky’s Brown Butter Mushroom & Cauliflower Skillet Dinner
Profile Photo by Roxana Lopez in Main Courses
A skillet dinner for mushroom and garlic lovers. Use any cheese...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy


Rainbow Stuffed Peppers (20-Minute Dinner)
Profile Photo by Chef in the Burbs in Main Courses
Is that pesky pyrazine ruining stuffed peppers for you? Swap red...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Bierocks
Profile Photo by Lori Kemph | Mutt & Chops in Main Courses
A Midwestern comfort food dish of German heritage. These delicious meat...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Perfect Grilled Ribeye Steak
Profile Photo by Valeriya in Main Courses
You can never go wrong with this juicy and tender ribeye...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy