Flat Iron Steak with Finnriver Habanero Cider Deglaze

Fireside Restaurant, Resort at Port Ludlow

Ingredients

• 4 - 8 oz. Flat Iron Steaks
• 1 1/2 t. Salt
• 3/4 t. Black Pepper
• 3 T. Canola Oil
• 1 Medium Shallot (Brunoise)
• 3 Garlic Cloves, finely chopped
• 8 oz. (give or take) Finnriver Habanero Cider
• 3 T. demi-glace

Preparation

Pat steaks dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks in 2 batches, turning over once, until meat is just medium-rare, 2 minutes per side. Transfer steaks to a platter as cooked and keep warm, loosely covered with foil. (Do not wipe skillet clean.)

Add remaining 2 tablespoons oil to skillet and sauté shallot over medium high heat, stirring, until shallot is golden, about 4 minutes. Add cider and cook until reduced to about ¼ cup. Add 3 tablespoons demi-glace. Reduce heat and simmer about 3 more minutes.

To Serve

Slice rested steaks on the bias across the grain. Top with sauce and enjoy.