Balsamic Vinegar Sauce
- 1/3 cup balsamic vinegar
- 1/4 teaspoon coarse salt
- 1 tablespoon unsalted butter
- Heat reserved skillet from Pan-Seared Steak, without washing, over high heat. Carefully pour in balsamic vinegar; using a wooden spoon, scrape up any browned bits. Reduce to a syrupy consistency, about 35 seconds. Add salt and any juices that have collected under steak; stir to combine. Remove from heat. Add butter; swirl in pan until incorporated. Pour over steak, and serve immediately.
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