BEEF FLAT IRON STEAK WITH BALSAMIC PEPPER SAUCE

2 beef shoulder top blade steaks (flat iron) or beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each)
1 cup balsamic vinegar
1/2 to 1 teaspoon cracked black pepper
1/4 cup butter, softened
4 teaspoons all-purpose flour
1 cup ready-to-serve beef broth
1/4 teaspoon cracked black pepper

Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to 1/4 cup.

Meanwhile press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot.

Place steaks in skillet; cook top blade steaks 13 to 15 minutes (top loin steaks 12 to 15 minutes) for medium rare to medium doneness, turning occasionally. Remove to platter; keep warm.

Mix butter and flour in small bowl until smooth. Add reduced vinegar, broth and pepper to same skillet.

Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Serve steaks with sauce.

Makes 4 servings
Source: National Cattlemen's Beef Association Culinary Center

Category:  Main Dishes, Beef and Other Meats
Msg Link:  http://www.recipelink.com/msgid/3150291