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Flat Iron Steaks with Peanut Sauce Flat Iron Steaks with Peanut Sauce


2 shoulder top blade (Flat Iron) steaks (about 8 ounces each)
¼ teaspoon ground red pepper
¼ teaspoon ground black pepper
1 package (16 ounces) frozen Asian vegetable blend
¼ cup water
3 cups thin noodles (such as vermicelli, Chinese noodles, rice noodles), cooked
3/4 cup prepared peanut sauce
¼ cup roasted peanuts, chopped (optional)


1. Combine red and black peppers, and press evenly onto steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet and cook 13 to 15 minutes for medium-rare to medium doneness, turning twice. Remove to platter and keep warm. 2. Add frozen vegetables and water to skillet and bring to a boil. Reduce heat to medium, cover and cook 5 to 7 minutes or until crisp-tender. Add noodles and peanut sauce, and toss to coat. Cook until heated through, stirring occasionally. 3. Carve steaks into slices and season with salt, as desired. Serve over noodle mixture. Top with peanuts, if desired.