Balsamic Steak au Poivre

Balsamic Steak au Poivre
Photo by John Autry

Ingredients

  • ¼ teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1/3 cup finely chopped shallots
  • 1 tablespoon butter
  • 2 tablespoons balsamic vinegar
  • 2 (8-ounce) New York strip steaks (about 1 inch thick), trimmed
  • 1 tablespoon butter
  • + 9 more ingredients
    • ¼ teaspoon kosher salt
    • 2 (8-ounce) New York strip steaks (about 1 inch thick), trimmed
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon olive oil
    • 2 tablespoons cracked mixed peppercorns
    • ½ cup fat-free, less-sodium beef broth
    • ½ cup fat-free, less-sodium beef broth
    • 2 tablespoons cracked mixed peppercorns
    • 1/3 cup finely chopped shallots

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...

View full recipe at My Recipes

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