Strip Steak with Balsamic Cream

Strip Steak with Balsamic Cream

This is one of those really easy recipes that has an incredibly delicious sauce which makes it fancy enough to entertain with, but truly easy enough to make for your family any night of the week. It is extremely important to use a thick aged balsamic - not one from the supermarket please! We always have it with the warm orzo salad!

makes four servings

2 tablespoons vegetable oil
two 1/2 pound 1-inch strip steaks 
freshly ground black pepper
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1/4 cup good quality aged balsamic vinegar
2/3 cup heavy cream

Heat the oil in a large skillet over high heat. Season the steaks generously with the salt and pepper and cook for about 5 minutes on each side for medium-rare steak. Transfer the steaks to a cutting board, and tent with foil to keep warm.
Lower the heat to medium-low and add the butter to the skillet. Add the shallots, and cook, stirring occasionally, until tender, about 5 minutes. Add the vinegar, raise the heat to medium-high, and whisk to deglaze, scraping up any browned bits from the bottom of the skillet, 1-2 minutes. Add the cream, and salt and pepper to taste, and cook for a couple of minutes more.
Slice the steaks thinly (about 1/4-inch thick) against the grain, transfer to a platter, and serve with the sauce.