pan broiling

not for the weak hearted

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pan broiling

cooking in an uncover pan with a direct heat source and removes fat

what types of meat

  • pork
  • beef

balsamic pepper steak


Ingredients

  • 2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)
  • 1 cup balsamic vinegar
  • 3/4 teaspoon cracked black pepper, divided
  • 1/4 cup butter, softened
  • 4 teaspoons all-purpose flour
  • 1 cup beef broth





Preparation

    1. Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to 1/4 cup.
    2. Press 1/2 teaspoon pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Remove to platter; keep warm.
    3. Mix butter and flour in small bowl until smooth. Add reduced vinegar, broth and remaining 1/4 teaspoon 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.


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