Balsamic Peppered Sirloin

I actually made this Wednesday night; just never got around to posting it. I found this recipe in the June/July 2009 Cooking Pleasures Magazine. This was super easy and really good. It's made in a skillet which was good since sunny South Florida has had rain most day

My son wanted to make noodles with vodka sauce and I had to cook up this steak. So, we had steak with his noodles on the side!

Ingredients:

1 1/4 lb beef top sirloin steak (1 inch thick), cut into 4 pieces

1 T cracked black pepper

1 tsp coarse salt

1 1/2 T vegetable oil

1/2 cup lower sodium chicken broth

1/4 cup balsamic vinegar

1 T unsalted butter

Directions:

1. Pat steaks dry; coat both sides with pepper, pressing to adhere. Sprinkle with salt.

2. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook steaks 7-9 minutes for medium-rare, turning once. Remove steaks; cover loosely with foil. Let stand 5 minutes.

3. Meanwhile, add broth and vinegar to skillet; boil 2 minutes or until sauce is slightly reduced, stirring to scrape up any browned bits from bottom of skillet. Remove from heat; whisk in butter until melted. Serve over steaks.

Yield: 4 servings


Step 2 - the steaks browning


Step 3 - the broth and vinegar added to pan


My son making his noodles.