I love a good steak. Here is a steak recipe that my family loves, but watch out for those peppercorns because they can get a little hot. From the June issue of Cooking Light here is Balsamic Steak au Poivre.
2 8oz. New York Strip Steaks (approx. 1 inch thick)
1/4 teaspoon kosher salt
2 Tablespoons cracked peppercorns
1 Tablespoon olive oil
1/3 cup finely chopped shallots
1/2 cup less sodium beef broth
2 Tablespoons balsamic vinegar
1 Tablespoon butter
1. Heat a large skillet (preferably cast iron) over high heat.
2. Pat steaks dry with paper towel.
3. Sprinkle Steaks evenly with salt.
4. Press peppercorns into both sides of steak.
5. Add olive oil to pan and swirl to coat.
6. Add steaks to pan and cook 3 minutes on each side or until desired doneness.
7. Remove steaks from pan and let stand 5 minutes.
8. Add shallots to pan and cook 1 minute until almost tender.
9. Stir in broth and vinegar, scraping pan to loosen brown bits. Bring to a boil and cook about 2 minutes until mixture is reduced by half.
10. Remove from heat and stir in butter.
11. Pour sauce over steaks and serve.
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