Family Spice Recipes, Meal Planning & Fitness Advice

1. Heat a large non-stick skillet over high heat.
2. Pat dry with paper towels:
• 2 8-oz NY strip steaks (1-inch thick), trimmed
3. Sprinkle both sides of the steaks with:
• 1/4 tsp kosher salt
4. Using a mortar and pestle or spice grinder, grind (but not too finely):
• 2 TBS peppercorns
5. Press peppercorns into both sides of the steaks.
6. Add to the skillet and swirl evenly:
• 1 TBS olive oil
7. Add steaks to the skillet and cook 5 minutes on each side (for medium-rare) or until desired degree of doneness.
8. Remove steaks from skillet and let stand 5 minutes.
9. While steaks rest, add to the skillet:
• 1/3 cup finely chopped shallots
10. Cook 1 minute or until almost tender.
11. Stir in:
• 1/2 cup low-sodium beef broth
• 2 TBS balsamic vinegar
12. Scrape skillet with wooden spoon to loosen browned bits of meat.
13. Bring to boil.
14. Cook for 2 minutes or until liquid is reduced by half.
15. Remove from heat and stir in:
• 1 TBS butter
16. Serve sauce on the side or drizzle over steaks.

NEED NUTRITIONAL INFORMATION!

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