Friday, March 21, 2008

Steaks with Caper Sauce

Since the Jenny O recipe turned out so well, I went to the Laura's Lean Beef website since we had some of their steaks on hand.

It was pretty easy to whip up the sauce while Chad grilled the steaks. I also had some onions and new potatoes roasting because I knew the leftover sauce would be good over them....I was right.

Good but rich, something I would make every now and then but definitely a keeper.
Steaks with Caper Sauce
Prep Time: 10 minutes Cook Time: 25 minutes
Ingredients:1/4 teaspoon kosher salt
1/4 teaspoon pepper
4 (4-ounce) Laura's Lean Strip Steaks (1 pound)
1 teaspoon olive oil
1/4 cup chopped shallots
2 garlic cloves minced
1/3 cup balsamic vinegar
1/3 cup beef broth
2 tablespoons Dijon mustard
2 tablespoons capers
Fresh parsley sprigs (optional)
Directions1. Sprinkle salt and pepper over steaks. 2. Grill steak, uncovered, over medium-hot coals (350 to 400 degrees) 5 minutes on each side until desired degree of doneness. Slice.3. Heat olive oil in a skillet over medium-high heat and add shallots and garlic. Sauté 2 minutes or until lightly browned. 4. Add balsamic vinegar and next 3 ingredients; simmer until slightly thickened about 5 minutes. 5. Spoon caper sauce over steaks. Garnish with fresh parsley, if desired.

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