Steaks with Cranberry-Balsamic Sauce

Serves: 4

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corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Tri-tip steaks are pan-fried and topped with a sweet and tangy cranberry-balsamic reduction.

Ingredients

Preparation

Preheat oven to 350° F. Season steaks on both sides with salt and pepper.

Heat oil over medium-high heat in a large sauté pan. Sear steaks on both sides until deep golden, about 5 minutes per side. For rare steaks, transfer to a warm plate and cover with foil. Otherwise, transfer steaks to a baking dish and finish cooking in the oven until desired doneness is reached. Keep warm.

Meanwhile, reduce pan heat to medium and melt 1 tablespoon butter. Add the shallot, garlic and thyme and cook until soft and fragrant, 3 to 5 minutes. Stir in cranberries, honey and broth, scraping up browned bits from the bottom of the pan, and bring to a boil. Reduce to a simmer and cook until most of the berries have broken down, 7 to 8 minutes. Stir in vinegar and remaining butter; season to taste with salt and pepper. Serve sauce over steaks.

Each serving: 440cal, 26g fat (11g sat), 95mg chol, 390mg sodium, 15g carb, 2g fiber, 35g protein

More about: balsamic vinegar, cranberries, steak

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