Ingredients

• 1 , 1 pound
• 1.5 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 1 tablespoon vegetable oil , divided
• 8 ounces cremini mushrooms
• 0.5 cups Burgundy wine
• 1 cup beef stock
• 1 tablespoon butter , softened
• 1 tablespoon all-purpose flour
• 0.5 cups heavy cream
• 2 tablespoons chopped fresh chives

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season both sides flat iron steak with salt, black pepper, garlic powder, and onion powder. Heat a heavy, oven-proof skillet over medium-high heat; add 2 teaspoons vegetable oil and heat until oil shimmers. Add steak; sear until well browned, about 3 minutes per side. Transfer steak to a plate.
3. 3 Reduce heat to medium; add remaining 1 teaspoon vegetable oil to skillet. Add mushrooms; cook and stir until wilted and browned, about 10 minutes. Reduce heat to medium-low; add wine to skillet and bring to a boil. Cook until wine is slightly reduced, 3 to 5 minutes; add beef stock and bring to a simmer.
4. 4 Mash butter and flour in a small bowl into a paste using a fork; stir into mushroom mixture and simmer until sauce is thickened, about 5 minutes. Return flat iron steak to the skillet.
5. 5 Cook in the preheated oven until steak is barely pink inside, about 10 minutes. Cut steak into thin slices on the diagonal against the grain; place on a platter.
6. 6 Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.

Nutrition per serving