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
How to Make It
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.
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.
LOVED this recipe. My steaks were done in more like 2.5 minutes per side, then rested on a plate. Any more and they would've been overcooked. Served with steamed potatoes and the pan-roasted asparagus recipe elsewhere on the CL site. Buy grass-fed and local when you can.
My boyfriend declared this the best meal he's eaten in a long time. I consider that a high compliment, since I think of myself as a decent (and adventurous) cook!
For medium-rare steaks that are 1/2" - 3/4" thick, a minute to a minute and a half on each side is plenty of time.
The shallot glaze adds a nice tang to these steaks. Steaks I used were thinner and smaller. Also I used water instead of beef broth--still very tasty. This can certainly be a weekday meal. Will definitely make this again. I served this dish with an asparagus soup with cheese croutons.
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