Source: Everyday Food, May 2005
- 1 tablespoon olive oil
- 4 strip steaks (each 6 to 8 ounces and about 3/4 inch thick)
- Coarse salt and ground pepper
- 1/2 cup balsamic vinegar
- 1/4 cup Dijon mustard
Heat oil in a large skillet over high heat. Season steaks generously on both sides with salt and pepper; place in skillet. Cook, turning once, until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover with foil.
Add vinegar to skillet; boil until syrupy, 1 to 2 minutes. Remove from heat; whisk in mustard and any accumulated juices from steaks. Serve sauce with steaks.