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.
* Recipe Courtesy of The Beef Checkoff