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White dinner plate with balsamic-glazed flat iron steak with two slices cut off served with crispy potato wedges and extra balsamic glaze in a bowl on the side.

Balsamic-Glazed Flat Iron Steak

roasted peppers, mushrooms, potatoes

STARS

Grill tri-tip steaks and top them with a mix of roasted peppers, mushrooms, and potatoes. Finish with a drizzle of sweet balsamic glaze.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Ingredients

Balsamic Glaze

  • 1½ cups balsamic vinegar, divided
  • 2 tablespoons pomegranate molasses, divided

Thyme Yukon Potatoes

  • 2 pounds Yukon Gold potatoes, diced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • Pepper to taste

Roasted Veggies

  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 1 pound button mushrooms, halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper 
  • ½ cup Italian parsley, chopped

Steak

  • 4 6-ounce flat iron steaks
  • Salt and pepper
Directions
1
Preheat the oven to 400°F.
2
Combine 1 cup balsamic vinegar and 1 tablespoon pomegranate molasses in a small saucepan. Bring to a simmer and cook until reduced by half. Stir the remaining ½ cup balsamic and 1 tablespoon pomegranate molasses into the reduction and whisk to combine well. 
3
Toss the potatoes, oil, thyme, salt and pepper on a baking sheet. Roast for 20 minutes, until crisp. 
4
On a second baking sheet, toss the bell pepper, onion and mushrooms with oil, salt and pepper. Roast until tender, 12-15 minutes. Toss with parsley after removing from the oven. 
5
Preheat a large skillet or grill pan to high. Pat the steaks dry and season with salt and pepper and quickly sear the steak on both sides to form a crust. Transfer to a baking sheet and roast until the steak reaches an internal temperature of 140℉ then remove from the oven and rest for 3-5 minutes before slicing. 
6
To serve, divide the potatoes, roasted vegetables and steaks between plates. Drizzle with balsamic glaze. 

Balsamic-Glazed Flat Iron Steak

roasted peppers, mushrooms, potatoes

STARS

Grill tri-tip steaks and top them with a mix of roasted peppers, mushrooms, and potatoes. Finish with a drizzle of sweet balsamic glaze.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Balsamic Glaze

  • 1½ cups balsamic vinegar, divided
  • 2 tablespoons pomegranate molasses, divided

Thyme Yukon Potatoes

  • 2 pounds Yukon Gold potatoes, diced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • Pepper to taste

Roasted Veggies

  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 1 pound button mushrooms, halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper 
  • ½ cup Italian parsley, chopped

Steak

  • 4 6-ounce flat iron steaks
  • Salt and pepper

Directions

1
Preheat the oven to 400°F.
2
Combine 1 cup balsamic vinegar and 1 tablespoon pomegranate molasses in a small saucepan. Bring to a simmer and cook until reduced by half. Stir the remaining ½ cup balsamic and 1 tablespoon pomegranate molasses into the reduction and whisk to combine well. 
3
Toss the potatoes, oil, thyme, salt and pepper on a baking sheet. Roast for 20 minutes, until crisp. 
4
On a second baking sheet, toss the bell pepper, onion and mushrooms with oil, salt and pepper. Roast until tender, 12-15 minutes. Toss with parsley after removing from the oven. 
5
Preheat a large skillet or grill pan to high. Pat the steaks dry and season with salt and pepper and quickly sear the steak on both sides to form a crust. Transfer to a baking sheet and roast until the steak reaches an internal temperature of 140℉ then remove from the oven and rest for 3-5 minutes before slicing. 
6
To serve, divide the potatoes, roasted vegetables and steaks between plates. Drizzle with balsamic glaze.