Herbed Steak with Balsamic Sauce
These Italian herb-rubbed steaks get a second layer of flavor from robust balsamic vinegar.
- 1teaspoon cracked black pepper
- 2teaspoons dried Italian seasoning, crushed
- 1teaspoon garlic powder
- 1/4teaspoon salt
- 2boneless beef top loin steaks, cut 3/4 inch thick
- 1tablespoon olive oil
- 1/2cup reduced-sodium beef broth
- 1tablespoon balsamic vinegar
- 1tablespoon butter
- 2tablespoons snipped fresh flat-leaf parsley
- In a small bowl, combine cracked pepper, Italian seasoning, garlic powder and salt. Sprinkle evenly over both sides of each steak; rub into the steaks.
- In a heavy large skillet, heat oil over medium-low to medium heat. Add steaks; cook until desired doneness, turning once halfway through cooking time. Allow 10 to 13 minutes for medium-rare doneness (145°F) to medium doneness (160°F). Remove steaks from skillet, reserving drippings in the skillet. Keep steaks warm.
- For sauce, carefully add beef broth and balsamic vinegar to the skillet; stir to scrape up any crusty brown bits from 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 plates. Cut each steak in half. Place a piece of meat on top of sauce on each plate; sprinkle with parsley.
Per serving (recipe makes 4 servings)
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