Total time: 20 minutes

Makes 4 Servings


(8-ounce) New York strip steaks (about 1 inch thick), trimmed 
1/4 teaspoon kosher salt
2 tablespoons cracked mixed peppercorns
1 tablespoon olive oil
1/3 cup finely chopped shallots
1/2 cup fat-free, lower-sodium beef broth
2 tablespoons balsamic vinegar
1 tablespoon butter

Instructions for Balsamic Steak au Poivre:

1. 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. Add olive oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Cut each steak in half.

2. 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. Remove from heat; stir in butter.

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