1/4tspground black pepperplus more to season steak
1/4cupgood quality balsamic vinegar
1/4cuplow sodium chicken broth
1/4cuporganic, grass-fed half and half
1tbspunsalted organic grass-fed butter
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 kosher 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.
Serve hot over steak.
Amount Per Serving (1 steak with sauce)
Calories 662Calories from Fat 526
% Daily Value*
Saturated Fat 23.8g119%
* Percent Daily Values are based on a 2000 calorie diet.