Steak With Creamy Balsamic Mushroom Sauce

🧂 Ingredients

• 2-4 New York strip or boneless ribeye steaks
• 2 tablespoon olive oil
• 1 lb cremini mushrooms quartered

  quartered
• 3-4 cloves garlic

  minced
• ½ teaspoon sea salt

  plus more to season steak
• ¼ teaspoon ground black pepper

  plus more to season steak
• ¼ cup good quality balsamic vinegar
• ¼ cup low sodium chicken broth
• ¼ cup organic, grass-fed half and half
• 1 tablespoon unsalted organic grass-fed butter

Instructions

• 1 Depending on how slathered you want your steak in mushroom goodness, this recipe
  will serve 2-4 people.
• 2 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 sea salt and pepper.
• 3 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).
• 4 Using a meat thermometer [https://amzn.to/3TMtSlU?tag=wwwasweetpeac-20], 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.
• 5 In a medium saucepan [https://amzn.to/48ASQcg?tag=wwwasweetpeac-20], 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.
• 6 Add the garlic and cook an additional minute, allowing the garlic to become
  fragrant. Add the salt and pepper.
• 7 Add the chicken broth and balsamic vinegar and cook 8-10 minutes or until liquid
  is reduced by half.
• 8 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.
• 9 Serve hot over steak.

Nutrition Info