Flat Iron Steaks With Mushroom And Peppercorn Sauce

• 2 flat iron steaks, 8 oz each
• 2 tablespoons olive oil
• 12 ounces cremini mushrooms, quartered
• 3 garlic cloves, minced
• 1/4 cup fresh chives, rough chop
• 3 tablespoons peppercorns, coarse grind
• 1 tablespoon Dijon mustard
• 1/2 cup beef broth
• 1/3 cup whipping cream
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 teaspoon ground black pepper

1. Combine the salt, ground cumin and 1 teaspoon ground black pepper.
2. Press into steaks and set aside for 30 minutes at room temperature.
3. Heat grill to medium, or if using coals until white.
4. Cook steaks 6 minutes on first side, 5 minutes on second side.
5. Remove to a plate and cover with foil.
6. In a grill safe skillet heat olive oil.
7. Add mushrooms, garlic and chives.
8. Cook for 5 minutes, remove mushroom mixture to a bowl, set aside.
9. To skillet add the coarse peppercorns, Dijon, beef broth and whipping cream.
10. Whisk well and cook for about 3 minutes, you will want this sauce more on the thick side than thin.
11. Add the cooked mushroom mixture and cook until heated through.
12. Slice steaks and top with sauce.

iron, olive oil, cremini mushrooms, garlic, fresh chives, peppercorns, mustard, beef broth, whipping cream, salt, ground cumin, ground black pepper

Taken from www.food.com/recipe/flat-iron-steaks-with-mushroom-and-peppercorn-sauce-407311 (may not work)