Balsamic Steak au Poivre

Balsamic Steak au Poivre Recipe
Photo: John Autry; Styling: Cindy Barr

Yield:

4 servings (serving size: 3 ounces steak and 1 1/2 tablespoons sauce)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

Caroline Wright,

June 2010
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