PEPPER STEAK WITH BALSAMIC REDUCTION
Ingredients :
2 tablespoons whole black pepper, grinded coarsely with a mortar and pestle
4 steaks (¾ lb/250 g approximately)
1 tablespoon vegetable oil
2 tablespoons butter
½ cup balsamic vinegar
Sal
Preparation:
Pat steaks dry and coat both sides with pepper pressing lightly with the fingers and season with salt. Heat oil with 1 tablespoon butter in a skillet over high heat until very hot but not smoking. Lower heat to medium and cook 2 steaks at a time about 4 minutes per side for medium rare. Remove from the skillet and cook the remaining steaks. Transfer steaks to a serving plate and keep warm.
Add balsamic vinegar to the same skillet and bring to a boil to deglaze scraping brown bits from the skillet. Lower heat and simmer until vinegar is reduced to ¼ cup.
Remove from the heat and add remaining butter, whisking until melted. Season with salt and drizzle over steaks.
Serve with a salad or with Baked Crisp Rosemary Potatoes.
Other meat recipes:
Boeuf Bourguignon
Steak with creamy Pepper sauce
Ossobuco
4 servings
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