Balsamic Steak au Poivre

By Kplmrm

Crack the peppercorns with the back of a heavy skillet or in a mortar and pestle or spice grinder (don't grind too finely). Serve with a side of steamed haricots verts.

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

Nutritional Information
Calories:236
Fat:12.7g (sat 4.8g,mono 5.9g,poly 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, less-sodium beef broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon butter

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 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. 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.