YUMM! No Takeout! Herbed Steak with Balsamic Sauce #fitfam
The rich, decadent hues of a perfectly seared, herb-rubbed steak, drizzled with a glossy balsamic reduction, are proving to be a surprising source of sartorial inspiration. These Italian herb-rubbed steaks, with their second layer of flavor from robust balsamic vinegar, are not just a culinary masterpiece; they’re a visual feast, offering a sumptuous palette and texture that’s translating into effortlessly elegant and undeniably chic fashion statements. YUMM!
Ingredients
- 1 teaspoon cracked black pepper
- 2 teaspoons dried Italian seasoning, crushed
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 2 boneless beef top loin steaks, cut 3/4 inch thick
- 1 tablespoon olive oil
- ½ cup reduced-sodium beef broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon butter
- 2 tablespoons snipped fresh flat-leaf parsley
Directions
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In a small bowl combine cracked pepper, Italian seasoning, garlic powder, and salt. Sprinkle evenly over both sides of each steak; rub in with your fingers.
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In a heavy large skillet heat oil over medium-low to medium heat. Add steaks; cook until desired doneness, turning once halfway through cooking time. Allow 10 to 13 minutes for medium-rare doneness (145 degrees F) to medium doneness (160 degrees F). Remove steaks from skillet, reserving drippings in the skillet. Cover steaks with foil; keep warm.
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To prepare the sauce: carefully add beef broth and balsamic vinegar to the skillet; stir to scrape up any crusty brown bits from bottom of skillet. Bring to boiling. Boil gently, uncovered, about 4 minutes or until sauce is reduced by half. Remove from heat; stir in butter.
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Divide sauce among 4 dinner plates. Cut each steak in half. Place a piece of meat on top of sauce on each plate; sprinkle with parsley.
Nutrition Facts (per serving)
| 217 | Calories |
| 11g | Fat |
| 3g | Carbs |
| 25g | Protein |
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