Looking to add a 5-star finish to your usual steak? This post is for you! Keep reading to learn how to cook up this rich, creamy, and decadent Balsamic Mushroom Sauce you’ll wonder why you’ve only tried now.
¼teaspoonground black pepperplus more to season steak
¼cupgood quality balsamic vinegar
¼cuplow sodium chicken broth
¼cuporganic, grass-fed half and half
1tablespoonunsalted organic grass-fed butter
Instructions
Depending on how slathered you want your steak in mushroom goodness, this recipe will serve 2-4 people.
Heat an outdoor grill over medium heat (alternately, you can cook the steak on the stove top if you prefer). Coat each steak evenly with sea salt and pepper.
Place steak on grill and cook for 5 minutes. Then, flip and cook an additional 5 minutes. While the steak is cooking, start on the sauce (step #5).
Using a meat thermometer, check the internal temperature of the steak. For medium-well, remove from heat once the internal temperature of the meat is at 160 degrees. Let rest for 5 minutes before cutting and serving.
In a medium saucepan, heat olive oil over medium-high heat. Add the mushrooms and saute for 8-10 minutes, until most of the juices have released and the mushrooms start to brown.
Add the garlic and cook an additional minute, allowing the garlic to become fragrant. Add the salt and pepper.
Add the chicken broth and balsamic vinegar and cook 8-10 minutes or until liquid is reduced by half.
Add the half and half and stir well. Cook until heated through and then remove from heat. Add the butter and stir to combine until melted.