Family Spice Recipe for Balsamic Steak au Poivre (with Pepper)

Balsamic Steak au Poivre (with Pepper)

recipe from Cooking Light, June 2010

 

 

INGREDIENTS:

  • 2 8-oz NY strip steaks (1-inch thick), trimmed
  • 1/4 tsp kosher salt
  • 2 TBS peppercorns
  • 1 TBS olive oil
  • 1/3 cup finely chopped shallots
  • 1/2 cup low-sodium beef broth
  • 2 TBS balsamic vinegar
  • 1 TBS butter

 

  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.

 

Family Spice Recipe for Balsamic Steak au Poivre (with Pepper)

 

Prep Time: 5 min

Cook Time: 10 min, 5 min rest time

Difficulty: Easy

Servings: 2

Serving Size: 1 NY Strip Steak and 3 TBS of sauce

Serving Suggestions: Here's another great skillet-seared steak: Seared NY-Strip with Mixed Herb Gremolata.

 

 

 

 

 

 

 

 

 

 

 

 


 

 

 

 

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