Balsamic Pan-Seared Steaks

Name: Balsamic Pan-Seared Steaks
Prep time: 2 min
Cook time: 2 min
Total time: 2 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters balsamic vinegar; 79 milliliters beef broth; 454 grams lean boneless beef tenderloin steaks (1 inch thick); 1 teaspoon garlic-pepper seasoning; 1 teaspoon olive oil; 0 teaspoons salt

Balsamic Pan-Seared Steaks might be just the main course you are searching for. This recipe makes 4 servings with 207 calories, 25g of protein, and 8g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Not It is a good option if you're following a gluten free, dairy free, and primal diet. It can be enjoyed any time, but it is especially good for valentin day. If you have salt, olive oil, garlic-pepper seasoning, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 2 minutes.

Instructions

Sprinkle both sides of steaks with garlic-pepper seasoning and salt.

Ingredients you will need

Seasoning

Garlic

Pepper

Steak

Salt

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add steaks, and cook 3 minutes on each side or until done.

Ingredients you will need

Steak

Remove steaks from pan; keep warm.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Combine vinegar and broth in pan. Bring to a boil; reduce heat to medium-high, and cook 5 minutes or until sauce is reduced to a 1/4 cup, stirring occasionally. Spoon sauce over steaks.

Ingredients you will need

Vinegar

Steak

Broth

Sauce

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

118milliliters

balsamic vinegar 79milliliters

beef broth 454grams

lean boneless beef tenderloin steaks (1 inch thick)1teaspoon

garlic-pepper seasoning 1teaspoon

olive oil 0teaspoons

salt

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Nickel & Nickel Harris Vineyard Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.