Flat Iron Steak and Cognac Sauce

35 mins (prep 15, cooking 20)
20 ingredients
4 servings
You can serve the Flat Iron Steak with or without the sauce, but I highly recommend the sauce, sometimes I actually double the recipe. Brandy can be substituted for Cognac and sometimes I use boullion cubes to make my own broth as a $$ saver. The Hot Sauce is the bottled sauce in the hispanic food section, not chunky salsa, the label reads "Salsa Picante, Mexican Hot Sauce". Prep time does not include marinating time.

Categories:  <-60-mins , beef , meat , time-to-make ,
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Serving Size (214.13 g)
Servings 4
Amount per Serving
Calories 554.01 Calories from Fat 372.6
% Daily Value *
Total Fat 41.4g 254.76%
Saturated Fat 10.33g 206.51%
Trans Fat 0.24g %
Cholesterol 62.7mg 83.6%
Sodium 7944.31mg 1324.05%
Total Carbohydrate 21.0g 28.0%
Dietary Fiber 2.65 g 42.36%
Sugars 12.31 g %
Protein 20.96g 167.67%
Vitamin A 362.92IU% Vitamin C 6.46mg%
Calcium 79.41mg% Iron 2.82mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
flat iron steaks, dark brown sugar


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