Let this simple yet elegant
steak preparation carry you to the intimate neighborhood bistros
of Paris. Succulent New York strip steak is lovingly charred,
a sauce is quickly fixed of balsamic vinegar and butter. Viola!
The steak is sauced.Tres bien!
Bistro
Steak
- 1 1/2 pounds New York
strip steak, cut into four pieces
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 shallots, peeled and minced
2/3 cup balsamic vinegar
2 tablespoons unsalted butter
- Heat a large sauté
pan over high heat. Season steaks with salt and pepper. When
pan is very hot add steaks. Sear 2 to 3 minutes depending on
desired doneness. Turn steak (to sear other side. See note).
- Transfer steaks to serving
plates. Return skillet to heat, add shallots to hot pan; reduce
heat to low. Stir, scraping any brown bits from pan (about 1
minute). Add vinegar to skillet, bring to a low boil and cook,
reducing by half.
- Remove pan from heat,
stirring in butter to melt. Pour over steaks; serve immediately.
Makes 4 servings.
*Note: Sides of steak will
become very brown and stick to pan. Don't worry; this is supposed
to happen. Pry off the steak with a spatula and keep going- it's
going to be delicious!
