Balsamic Steak au Poivre

Name: Balsamic Steak au Poivre
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 1 Tbsp butter; 0 teaspoons kosher salt; 118 milliliters fat-free, lower-sodium beef broth; 1 Tbsp olive oil; 2 Tbsps cracked mixed peppercorns; 79 milliliters finely chopped shallots; 454 grams New York strip steaks (about 1 inch thick), trimmed

Balsamic Steak au Poivre might be just the main course you are searching for. One serving contains 320 calories, 24g of protein, and 23g of fat. This recipe serves 4. It can be enjoyed any time, but it is especially good for valentin day. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 20 minutes. Head to the store and pick up new york strip steaks, shallots, kosher salt, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

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.

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Peppercorns

Steak

Salt

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Paper Towels

Frying Pan

Add olive oil to pan; swirl to coat.

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Olive Oil

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Frying Pan

Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.

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Steak

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Frying Pan

Remove steaks from pan; let stand 5 minutes.

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Steak

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Frying Pan

Cut each steak in half.

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Steak

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.

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Shallot

Vinegar

Steak

Broth

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Frying Pan

Remove from heat; stir in butter.

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Butter

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Paper Towels

Frying Pan

Ingredients

Servings:

2Tbsps

balsamic vinegar 1Tbsp

butter 0teaspoons

kosher salt 118milliliters

fat-free, lower-sodium beef broth 1Tbsp

olive oil 2Tbsps

cracked mixed peppercorns 79milliliters

finely chopped shallots 454grams

New York strip steaks (about 1 inch thick), trimmed

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. 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. One wine you could try is Miranda Lambert County Road Merlot Wine. It has 4.4 out of 5 stars and a bottle costs about 28 dollars.