1 pound flat iron steak
Salt and fresh cracked black pepper
1 shallot, thinly sliced
2 tbsp butter (cold)
1 cup of dry red wine
1 cup of beef stock
1 tablespoon whole grain mustard
Red wine, shallot, and mustard sauce:
Heat a small saucepan over medium high heat. Melt 1 tablespoon of butter in the pan, add the shallot, and cook until just translucent. Lower the heat to medium, add the wine and cook until almost all the wine has evaporated (it should just be covering the shallots), about 5 minutes. Add in the beef stock and cook until reduced by half, about 5 more minutes.
Remove the pan from the heat and continue once the steak is resting.
Reheat the sauce and add the mustard. Swirl to combine. Season to taste with salt and pepper. Just before serving, add the final tablespoon of cold butter and swirl the pan (don’t stir!) until it’s melted into the sauce.
Season the steak liberally with salt and pepper on both sides.
Preheat a gas grill or indoor grill pan to medium-high heat. Cook the steak approx 3 to 4 minutes per side (depending on the thickness of the steak) for medium rare. Remove and place on a plate or cutting board. Allow the steaks to rest for 10 minutes before slicing thinly, and against the grain.
*The first time I added black beans to the mix, but since I found the black bean salsa I omited them this time. You can drain a can of black beans and add them if you want a higher protein/fiber content
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Happy Monday! Can you believe it is only 15 more days till Christmas? WOW I have a list of things I still need to do and had better get hot on it before I run out of time!! But I can’t complain, I love this time of the year. I am one of those people that gets the post Christmas blues. I hate taking down my tree and decorations. So I sure try to get the most out of every minute I have!