Beef Flat Iron Steak with Balsamic Pepper Sauce

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
1⁄2 to 1 teaspoon cracked black pepper
1⁄4 cup butter, softened
4 teaspoons all-purpose flour
1 cup ready-to-serve beef broth
1⁄4 teaspoon cracked black pepper

Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to 1⁄4 cup.

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 to 15 minutes) for medium rare to medium doneness, turning occasionally. Remove to platter; keep warm.

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.

Nutritional information per serving, using flat iron: 328 calories; 20 g fat (10 g saturated; 7 g monounsaturated); 81 mg cholesterol; 280 mg sodium; 12 g carbohydrate; 0.2 g fiber; 23 g protein

Nutritional information per serving, using top loin: 316 calories; 18 g fat (10 g saturated; 5 g monounsaturated); 87 mg cholesterol; 274 mg sodium; 12 g carbohydrate; 0.2 g fiber; 26 g protein

Recipe from: Cattlemen’s Beef Board and National Cattlemen’s Beef Association; www.beefitswhatsfordinner.com