Pepper Steak with Balsamic Reduction

Lorenza Ávila
This delicious Rib-Eye pepper steak recipe with a balsamic reduction is very easy to prepare, and I highly recommend it for a family meal on Sunday or for a formal dinner with your guests.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons black peppercorn
  • 4 rib-eye steaks, boneless, 350 grams each
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1/2 cups balsamic vinegar
Preparation
30 mins
0 mins
Low
  • Crush the peppercorns with a mortar and pestle.
  • Dry the meat fillets with a kitchen towel and coat with pepper and salt to make it stick.
  • Heat the oil with 1 tablespoon of butter in a large saucepan over medium-high heat.
  • Once it is well heated, reduce the heat and add the fillets (2 at a time).
  • Cook for 4 minutes on each side and set aside on a covered plate.
  • In the same skillet, add the balsamic vinegar and let it reduce to 1/4 cup.
  • Add the rest of the butter and stir with a whisk.
  • Season the sauce with salt and pepper and serve it over the meat fillets.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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