New York Strip Steak with Peach Balsamic Reduction Sauce

New York Strip Steak with Peach Balsamic Reduction Sauce
  • 2 strip steaks, 1 1/2 inches thick
  • salt and pepper
  • 1/2 cup balsamic vinegar
  • 1 ripe peach, diced, pitt and skin removed
Season the meat with salt and pepper.  Heat a cast iron skillet or grill to medium-high heat.  (Make sure the pan is hot enough so that the meat sizzles when it touches the pan.) Cook the steaks for 3-4 minutes on each side for medium-rare.  Allow to rest on a plate for several minutes before cutting.

Meanwhile, combine the balsamic vinegar and diced peaches in a bowl; use an immersion blender to puree until smooth.  Pour into a hot skillet on medium to medium-high heat so that liquid boils, but not too rapidly.  Cook until sauce has reduced by half, and has a syrupy consistency.  (Be careful not to reduce it too far, or it will become too thick and sticky.)

To serve, spoon sauce over the steak.

Original Blog Post:  http://www.curlygirlkitchen.com/2011/06/new-york-strip-steak-with-peach.html

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