Balsamic Steak au Poivre

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings (serving size: 3 ounces steak and 1 1/2 tablespoons sauce)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 236
  • Fat: 12.7g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 25g
  • Carbohydrate: 3.6g
  • Fiber: 0.1g
  • Cholesterol: 57mg
  • Iron: 1.8mg
  • Sodium: 246mg
  • Calcium: 26mg

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. 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. 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.
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