1 teaspoon cracked black pepper
2 teaspoons dried Italian seasoning, crushed
1 teaspoon garlic powder
1/4 teaspoon salt
2 boneless beef top loin steaks, cut 3/4 inch thick
1 tablespoon olive oil
1/2 cup reduced-sodium beef broth
1 tablespoon balsamic vinegar
1 tablespoon butter
2 tablespoons snipped fresh flat-leaf parsley
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.
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. Keep steaks warm.
For 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.
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.
Makes 4 servings.
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