1poundNew York stripprefer thinly sliced, recommend grass-fed beef
1/2teaspoonblack pepper
kosher or sea saltto taste
Instructions
Add 1 tablespoon canola oil to a medium skillet, turn to medium-low heat and sauté mushrooms and onions. Sauté until onions are caramelized, about 20 minutes. Add cornstarch to skillet, stir to combine. Add balsamic vinegar and broth, stir and simmer until thickened. Add black pepper and salt to taste.
While sautéing onions and mushrooms, salt and pepper steaks, add remaining canola oil to a large skillet, heat to medium-high heat and sear steaks on both sides until browned, about 8-10 minutes. Place steaks on a serving platter and top with gravy.
Notes
This recipe is delicious served over a bed of brown rice or quinoa.