Steak Diane
Flat iron steak, also known as top blade steak, is a boneless, well-marbled, tender cut with rich beefy flavor that comes from the chuck or shoulder section. This cut of beef has become popular, so substitute with beef tenderloin if you can’t find it.
Makes 4 servings
Total time: 20 minutes
DRY:
2 flat iron steaks (12 oz. each;
3/4- inch thick)
WHISK:
2/3 cup beef or veal stock
2 tsp. Dijon mustard
11/ 2 tsp. Worcestershire sauce Olive oil
Kosher salt
ADD:
2 Tbsp. unsalted butter, divided 2 Tbsp. finely chopped shallots 1 tsp. minced fresh garlic
8 oz. assorted mushrooms,
sliced
STIR IN:
1/4 cup brandy (such as cognac)
1/4 cup heavy cream
Snipped fresh chives
Dry steaks on paper towels to remove excess moisture; replace towels as needed.
Whisk together stock, Dijon, and Worcestershire; set aside. Brush steaks with oil and season both sides with salt.
Heat a 12-inch cast-iron or carbon steel skillet over medium until very hot, 3–4 minutes. Place steaks in skillet and sear until caramelized and a thermometer inserted into the centers registers 135° for medium-rare, 2–3 minutes per side, or to desired doneness. Transfer steaks to a plate and tent with foil.
Add 1 Tbsp. butter, shallots, and garlic to skillet, stirring continuously, until golden brown, 2 minutes. (Residual heat from the skillet should be hot enough to cook the shallots and garlic.)
Increase heat to medium-high.
Add remaining 1 Tbsp. butter and mushrooms to skillet, stirring occasionally, until mushrooms are just beginning to brown, about 5 minutes. Increase heat to high.
Stir in brandy and cook 20 seconds, then whisk in stock mixture. Reduce stock mixture, stirring continuously, until thickened and velvety smooth, 3–4 minutes; stir in cream.
Serve steaks whole or sliced; spoon sauce over top. Top servings with chives.
Per serving: 478 cal; 32g total fat (14g sat); 143mg chol; 753mg sodium; 5g carb (1g fiber, 2g total sugars);
35g protein
BRANDY enhances the flavor of the mushrooms and cream sauce, helping to round out this dish. But remember — mushrooms need to release their moisture and start to brown before you add the brandy. Also, keep in mind that brandy can ignite. To be safe, and to prevent it from igniting, be sure to add the brandy to the skillet off heat.
NORTH CAROLINA NATIVE Elizabeth Karmel is nationally admired for her expertise in grilling, barbecue, and Southern food.
Elizabeth is the founding executive chef of Hill Country Barbecue Market in New York City, Brooklyn, Washington D.C., and Hill Country Chicken in Brooklyn and New York City. Karmel also writes a biweekly column for the Associated Press called The American Table, and is the author of three acclaimed cookbooks. Elizabeth has also launched her own line of kitchen and grilling tools called Grill Friends.
STEAK AND CAKE is exactly what it sounds like — a unique cookbook comprised of more than 100 recipes that prove steak and cake are meant to be enjoyed together. From grilled, to sautéed, and oven roasted, there’s a recipe in this book for any occasion. Plus, it’s full of fantastic side dishes, sauces, and compound butters to serve alongside the steaks. Steven Raichlen sums up the cookbook perfectly, “Two epic American foods in one poetic mash-up. A must-have whether you’re a hard core carnivore or an inveterate sweet tooth.”