Flat Iron Steak and Cognac Sauce
Per serving
You can serve the Flat Iron Steak with or without the sauce, but I highly recommend the sauce, sometimes I actually double the recipe. Brandy can be substituted for Cognac and sometimes I use boullion cubes to make my own broth as a $$ saver. The Hot Sauce is the bottled sauce in the hispanic food section, not chunky salsa, the label reads "Salsa Picante, Mexican Hot Sauce". Prep time does not include marinating time.
Ingredients
4 serv.- flat iron steaks↗2 lbs
- Marinade
- dark brown sugar↗1⁄4 cup
- rice wine vinegar↗1⁄3 cup
- hot sauce (Valentina,El Pato or Tabasco )↗2 teaspoons
- Worcestershire sauce↗2 teaspoons
- olive oil↗1⁄2 cup
- Seasoning Rub
- salt↗1 teaspoon
- pepper↗1⁄2 teaspoon
- garlic powder↗1⁄2 teaspoon
- chili powder↗1⁄2 teaspoon
- Cognac Sauce
- butter↗2 tablespoons
- shallot (white onions can be substituted)↗1⁄4 cup
- teaspoon brown sugar↗1
- cup chicken broth↗1
- cup beef broth↗1⁄2
- cup half-and-half (whipping cream can be used also)↗1⁄4
- cup cognac (or brandy)↗1⁄2
Step-by-step instructions
- 1
Wisk together marinade ingredients, pour into a large ziplock bag, add steak; squish around until combined, refrigerate for 1-6 hours.
- 2
While grill is heating, remove steak from marinade, pat dry and sprinkle seasoning rub on both sides.
- 3
Grill steak 5 minute on first side and 3-4 on other side.
- 4
Remove from grill, To serve; cut in thin slices.
- 5
While steak is marinading, saute shallots in butter for about 4 minute add brown sugar, cook another minute, add broth and cognac, simmer until sauce has reduced to 1/2 cup (about 20 min.), Add cream, stir until heated through.
- 6
Serve over grilled meat.
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