WITH A BALSAMIC VINEGAR & PEPPER SAUCE
Prep Time: 10 Minutes
Cook Time: about 35 Minutes
Ready In: about 45 Minutes
Makes 2 servings
2 blade steaks cut 1
1 cup balsamic vinegar
1 teaspoon cracked black pepper
1/2 teaspoon rosemary
1/4 cup butter, softened
4 teaspoons all-purpose flour
1 cup ready-to-serve beef broth
1/4 teaspoon cracked black pepper
1. In a small saucepan,
bring the balsamic vinegar to a boil; then reduce the heat to
medium; then cook 20 minutes or until vinegar is reduced to 1/4
2. Meanwhile, press the crack
black pepper evenly onto beef steaks. Set aside.
3. Heat a large nonstick skillet
over medium heat until hot; then place the blade steaks in skillet;
cook for about 13 to 15 minutes for medium rare to medium doneness,
turning occasionally. Remove to platter; keep warm.
4. Mix the butter and flour in
small bowl until smooth. Add reduced vinegar, broth, rosemary
and pepper to same skillet.
5. Gradually whisk in the butter
mixture until smooth; bring to a boil. Reduce heat; simmer 1
minute, stirring constantly.
6. Serve the blade steaks with