Flat Iron Steak With Cabernet Sauce

• 1 (1 1/2 lb) flat iron steaks
• 1 cup beef broth
• 1 cup cabernet sauvignon wine
• 3 tablespoons canola oil
• 1 tablespoon grill seasoning
• 1 shallot, diced
• 4 tablespoons unsalted butter
• kosher salt and freshly grated pepper

1. Take the steak out of the fridge about 20 minutes before you are ready to cook.
2. In a small pot over high heat, add the broth and wine, simmer until reduced by half (about 10 minutes).
3. Heat oil in cast iron skillet over medium high heat until it very hot.
4. Season the steak with grill seasoning and put it in the skillet.
5. Cook about 3 minutes per side for medium rare.
6. Remove from pan.
7. Cover with foil for 5 minutes while you finish the sauce.
8. Reduce the heat under the skillet and add the shallots.
9. cook until they begin to soften (about 3 minutes).
10. Add the reduced broth and wine mixture and cook until thickened about 5 minutes.
11. Stir in butter and cook until butter is melted and incorporated into the sauce.
12. Taste and adjust with salt and pepper if needed.
13. Slice the stead against the grain, arrange on a platter with the sauce on the side or pour over the steak.

flat iron steaks, beef broth, cabernet sauvignon wine, canola oil, grill seasoning, shallot, unsalted butter, kosher salt

Taken from www.food.com/recipe/flat-iron-steak-with-cabernet-sauce-511118 (may not work)