1 teaspoon cracked black pepper
2 teaspoons dried Italian seasoning, crushed
1 teaspoon garlic powder
1/4 teaspoon salt
2 boneless beef top loin (strip) steak, cut 3/4 inch thick
1 tablespoon olive oil
1/2 cup beef broth
1 tablespoon balsamic vinegar
1 tablespoon butter
Directions:
In a small bowl combine pepper, Italian seasoning, garlic powder and salt. Sprinkle over both sides of steaks; rub in with your fingers.
In a large heavy skillet cook meat in hot oil over medium-low to medium heat until desired doneness, turning once halfway through cooking. Remove meat from skillet, reserving droppings in the skillet. Keep meat warm.
For sauce, carefully add broth and vinegar to the skillet, stirring to loosen any brown bits in bottom of skillet. Bring to boiling. Boil gently, uncovered about 4 minutes or until sauce is reduced by half. Remove from heat; stir in butter.
Divide sauce among 4 dinner plates. Cut each steak in half. Place a piece of meat on top of sauce on each plate.
Verdict:
The spices on the steak were wonderful! We'll probably use this again on meat we grill. Very flavorful and peppery. The sauce... we probably will skip it next time. It didn't do anything for the flavor, and made a mess of the rest of the sides I put on the plate.
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