Beef Flat Iron Steak with Balsamic Pepper Sauce

Ingredients:

• 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
• ½-1 teaspoon cracked black pepper
• ¼ cup butter, softened
• 4 teaspoons all-purpose flour
• 1 cup ready-to-serve beef broth
• ¼ teaspoon cracked black pepper

Instructions:

1. Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to ¼ cup.
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 minutes (top loin steaks 12-15 minutes) 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 minute, stirring constantly. Serve steaks with sauce.

Makes 4 servings
Recipe and photo taken from www.beefitswhatsfordinner.com.

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