Flat Iron Steaks With Mushroom And Peppercorn Sauce - cooking recipe

Ingredients

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

Preparation

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