Flat Iron Steak with Balsamic Reduction

Flat Iron Steak with Balsamic Reduction
Flat iron steaks with a pepper crust are pan seared and then drizzled with a salty-sweet syrup. This dish is straightforward, gorgeous, and delectable!

Brush steak with olive oil then press into ground peppercorns and season with salt; set aside.

Melt butter in a large skillet over medium high heat.

Add flat iron and cook to desired degree of doneness about 4 minutes per side for medium-rare.

Once the steak has finished cooking remove to a plate and keep warm.

Stir the minced garlic into the skillet and cook over medium heat until the garlic begins to brown around the edges about 1 minute.

Pour in the balsamic vinegar increase heat to medium-high and simmer until the vinegar has reduced by half.

Thinly slice the flat iron steak across the grain and arrange on a serving platter.

Pour the reduced balsamic overtop and sprinkle with chopped parsley to serve.