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Tuscan Herbed Steak with Intense Balsamic Reduction

The Tuscan Herbed Steak with Intense Balsamic Reduction exudes bold flavors from a fragrant herb rub and a robust balsamic sauce, enhanced with a touch of red wine. This dish is sure to be a hit at your dinner table.
3
25 min
TOTAL TIME
628
CALORIES
$5.80
PER SERVING
Tuscan Herbed Steak with Intense Balsamic Reduction
Ingredients
STEAKS AND RUB
4 SERVINGS
Olive Oil
2 tbsp olive oil
Garlic Powder
1 tsp garlic powder
Black Peppercorns
2 tsp black peppercorns
Boneless Beef Top Loin Steaks
2 whole boneless beef top loin steaks
cut 1.5 inches thick
Dried Italian Herbs
2 tsp dried italian herbs
Salt
1/2 tsp salt
BALSAMIC REDUCTION
Low Sodium Beef Broth
1/2 cup low sodium beef broth
Red Wine
1/4 cup red wine
Balsamic Vinegar
1/4 cup balsamic vinegar
Fresh Flat-leaf Parsley
2 tbsp fresh flat-leaf parsley
chopped
Butter
2 tbsp butter
Flour
1 tbsp flour
Directions
STEAKS AND RUB
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
1
In a small bowl, combine black peppercorns, dried Italian herbs, garlic powder, and salt.
2
Rub this mixture evenly over both sides of each steak.
3
In a heavy skillet, heat the olive oil over high heat.
4
Add the steaks and sear until browned on both sides, about 3-4 minutes per side for medium-rare.
BALSAMIC REDUCTION
5
Remove the steaks from the skillet and keep warm. In the same skillet, add the beef broth, balsamic vinegar, and red wine, scraping up any browned bits stuck to the bottom.
6
Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes, or until it reduces by half. If a thicker gravy-like sauce is desired, mix in flour.
7
Remove from heat and stir in the butter and fresh parsley.
8
Plate the steaks and drizzle generously with sauce before serving.
Health Info
Macros
6g
CARBS
43g
FAT
49g
PROTEIN
Contains these allergens
MILK
WHEAT