Balsamic Mustard NY Strip Steaks (453 calories)

WadeLam
WadeLam Posts: 224 Member
in Recipes
Good grief. Help me. Help me now.

This adapted Peace, Love & Low Carb recipe was delicious! Yep, even considering that I actually agree with those who say that good steaks do not need sauce. But consider this - steaks are every bit as delicious with a good sauce as they are on their own. And as regular steak-eaters, I like to change things up in my household.

You’re going to love it. And quite possibly even faint. :)

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Balsamic Mustard NY Strip Steaks (453 calories)

Ingredients:
1 ½ lbs. NY strip steak (or your favorite cut of beef)
2 tbsp. olive oil
1/3 cup balsamic vinegar
¼ cup beef broth
¼ cup spicy brown mustard
1 finely chopped shallot
2 tbsp. light butter
Salt and pepper, to taste

Directions:
In a large skillet, heat olive oil over medium-high heat. Season the steaks on both sides with a little salt and pepper. Sear the steaks for 3-4 minutes on each side or until they have reached desired doneness. Remove steaks from the pan and place on a plate covered with foil while you make the sauce (alternately, you can hold the steaks in the oven on low). To the skillet, add shallots and light butter and sauté until soft and translucent. Add balsamic vinegar to pan. Use a rubber spatula to scrape any bits of steak from the bottom of the pan and mix into sauce. Bring to a boil over medium heat and then reduce heat to low and simmer 5 minutes. Add beef broth and whisk in mustard. Simmer on low, stirring occasionally, for about 10 minutes or until sauce has thickened.

Nutrition Information (makes 4 servings - calculated using MFP Recipe Builder):
Calories – 453
Protein – 38 g
Carbs – 5 g
Fat –30 g

Replies

  • HeidiCooksSupper
    HeidiCooksSupper Posts: 3,831 Member
    Yup, there's nothing like a good steak but a good sauce Balsamic/Mustard sauce like this can rescue a cheap, lousy hunk'o'round as well.

    Love the Balsamic/Mustard combination for lots of applications. A surprisingly good trio when you want a sweet effect is Balsamic/Mustard/Maple syrup. Just mix 'em up 1:1:1 and cook pork or chicken in it. Yummy.
  • Mygsds
    Mygsds Posts: 1,564 Member
    Drool.......can you put this on chicken?????absolutely love your recipes. Must try for sure..
  • tambam69
    tambam69 Posts: 270 Member
    This sounds yummy, thanks....
  • WadeLam
    WadeLam Posts: 224 Member
    Drool.......can you put this on chicken?????absolutely love your recipes. Must try for sure..
    Absolutely! The sauce is very versatile. :)
  • farmerpam1
    farmerpam1 Posts: 402 Member
    You post the best recipes, thanks so much.:flowerforyou:
  • WadeLam
    WadeLam Posts: 224 Member
    You post the best recipes, thanks so much.:flowerforyou:
    Thank you! I appreciate that! :)
  • hungrymarathongirl
    hungrymarathongirl Posts: 444 Member
    Balsamic and Mustard -- awesome combo!
  • srmchan
    srmchan Posts: 206 Member
    Awesome sauce. I loved it!

    I cooked a tri-tip roast in a sous vide bath to 130F. I pan seared the roast and used the juices left over from the sous vide bag along with the beef broth. Cut the steak thin and cross grain; topped it off with this sauce; and ate every last bit of it! I even sopped up the extra with the meager amount of steak fries I allowed myself to have.

    Thanks for the recipe. It was very enjoyable and will be a repeat in my home.

    Sam
  • Alatariel75
    Alatariel75 Posts: 18,364 Member
    Already have steak out for dinner tonight, so SOLD. I even have all the ingredients in the fridge! I'm gonna add some mushrooms. Nom nom nom.
  • Joannah700
    Joannah700 Posts: 2,665 Member
    Yup, there's nothing like a good steak but a good sauce Balsamic/Mustard sauce like this can rescue a cheap, lousy hunk'o'round as well.

    Love the Balsamic/Mustard combination for lots of applications. A surprisingly good trio when you want a sweet effect is Balsamic/Mustard/Maple syrup. Just mix 'em up 1:1:1 and cook pork or chicken in it. Yummy.

    I marinate in mustard/maple syrup/touch of olive oil and thyme and then bread my chicken. ... It's pretty awesome.

    I love balsamic so I'll have to mix this up in my marinades.

    Thanks for the tip.
  • WadeLam
    WadeLam Posts: 224 Member
    Awesome sauce. I loved it!

    I cooked a tri-tip roast in a sous vide bath to 130F. I pan seared the roast and used the juices left over from the sous vide bag along with the beef broth. Cut the steak thin and cross grain; topped it off with this sauce; and ate every last bit of it! I even sopped up the extra with the meager amount of steak fries I allowed myself to have.

    Thanks for the recipe. It was very enjoyable and will be a repeat in my home.

    Sam
    I'm glad you enjoyed it. Stay tuned! :)
  • starseed777
    starseed777 Posts: 221 Member
    Yummy! I'm going to make this but with a minor change to the recipe. I will add some scotch bonnet peppers to the balsamic mustard sauce for some kick.
  • rwieber
    rwieber Posts: 188 Member
    Looks yummy!

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