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Seared Flat-Iron Steaks with Wine Sauce

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Because flat-iron steaks are well marbled, there's no need to add oil to the skillet. When cooked up to medium, they remain tender and juicy. Our stir-together mustard sauce is another delicious accompaniment.

Source: Everyday Food, November 2008
Total Time Prep Servings

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How would you rate this recipe?
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  • smd1227
    14 FEB, 2010
    I added some shallot, which I love with beef, to the wine before reducing slightly. I sprinkled some freshly minced chives on top before serving. Fabulous!
    Reply
  • tifscatku
    15 NOV, 2008
    Very delicious. I did the wine reduction, and would not do it again. It added no additional flavor. The mustard sauce is a must! Simple, easy, and fast dinner.
    Reply

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