Serve With: Steamed green beans and mashed sweet potatoes.
Prep Time: 10 Min.
Cook Time: 25 Min.
What you need:
* 2 (8 oz.) top blade steaks (Flat Iron) or beef top loin (strip) steaks, cut 1-in. thick * 1 c. balsamic vinegar * 1/2 to 1 tsp. cracked black pepper * 1/4 c. butter, softened * 4 tsp. flour * 1 c. ready to serve beef broth * 1/4 tsp. cracked black pepper
What to do:
1. Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 min. or until vinegar is reduced to 1/4 c. 2. 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 min. (top loin steaks 12 to 15 min.) for medium rare to medium doneness, turning occasionally. Remove to platter; keep warm. 3. 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 min. stirring constantly. Serve steaks with sauce.