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Balsamic Steak au Poivre

Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield 4 servings (serving size: 3 ounces steak and 1 1/2 tablespoons sauce)

Ingredients

  • 2 (8-ounce) New York strip steaks (about 1 inch thick), trimmed
  • 1/4 teaspoon kosher salt
  • 2 tablespoons cracked mixed peppercorns
  • 1 tablespoon olive oil
  • 1/3 cup finely chopped shallots
  • 1/2 cup fat-free, lower-sodium beef broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon butter

Nutrition Information

  • calories 236
  • fat 12.7 g
  • satfat 4.8 g
  • monofat 5.9 g
  • polyfat 0.7 g
  • protein 25 g
  • carbohydrate 3.6 g
  • fiber 0.1 g
  • cholesterol 57 mg
  • iron 1.8 mg
  • sodium 246 mg
  • calcium 26 mg

How to Make It

  1. Heat a large cast-iron skillet over high heat. Pat steaks dry with paper towels; sprinkle steaks evenly with salt. Press peppercorns onto both sides of steaks. Add olive oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Cut each steak in half.

  2. While steaks rest, add shallots to pan; cook 1 minute or until almost tender. Stir in broth and vinegar, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes or until reduced by half. Remove from heat; stir in butter.