Steak with Balsamic Cilantro Sauce
a Jennifer original
2 blade steaks (at least 1/3 pound each)
salt and pepper
1/4 cup chicken stock
1/4 cup balsamic vinegar
1/4 cup vermouth
3/8 cup diced canned tomato
1 tsp cilantro
1 TBSP butter
Spray skillet with olive oil. Season steaks with salt and pepper. Heat pan over medium-high heat and sear steaks. Reduce heat, cover, and continue to heat steaks until desired doneness, about 4-5 minutes per side for medium-rare. Remove steaks to plate and keep warm.
Add chicken stock, balsamic vinegar, and vermouth to same skillet and deglaze. After a couple minutes add tomato and cilantro, raise heat and reduce to approximately 1/4 cup (or until sauce is thick). Stir in any beef juices that have accumulated on the waiting plate, and then whisk in butter. Serve immediately.