Beef Flat Iron Steak with Balsamic Pepper Sauce

Ingredients:
2 8-ounce beef shoulder top blade steaks (Flat Iron) or beef top loin (strip) steaks cut 1 inch thick
1 cup balsamic vinegar
½ to ¼ teaspoon cracked black pepper
¼ cup butter, softened
4 teaspoons all purpose flour
1 cup ready-to-serve beef broth
¼ teaspoon cracked pepper

Instructions:
1. Bring vinegar to a boil in small saucepan; reduce heat to eduim. Cook 20 minutes or until vinegar is reduced to ¼ cup.

2. Meanwhile press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top blade steaks 13 to 15 minutes (top loin steaks 12 to 15 minutes) for medium rare to medium doneness, turning occasionally. Remove to platter to keep warm.

3. Mix butter and flour in small bowl until smooth. Add reduced vinegar, broth and 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.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc and a good source of iron.