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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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