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Steaks with Balsmic Vinegar Glaze

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2 3/4 inch boneless rib eye steaks (we used 1 1/4 inch filets)
freshly ground pepper
3 teaspoons olive oil
1/3 cup shallots, finely chopped
3 tablespoons balsamic vinegar


Sprinkle the steaks with a generous amount of freshly ground pepper. In a heavy skillet, heat oil over medium-high heat. Add steaks to skillet and cook to desired doneness. Remove steaks to a platter and tent with foil to keep warm. Reduce heat to medium-low and add the chopped shallots to the pan. Cook, stirring, until softened (about 2 minutes). Increase the heat, add the vinegar and cook until reduced to a glaze, about 1 minute. Spoon the glaze over steaks and serve immediately. 2 servings (can easily be doubled or tripled).

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