Preparation time
10 minutes
Ready in
40 minutes
Cooking Time: 20 minutes
Roasting Time: 10 minutes
Makes
2 servings
Ingredients
3/4 tsp (4 mL) black peppercorns or very coarsely ground pepper
1/4 tsp (1 mL) salt (preferably Kosher)
375 g Ontario Strip Loin or Rib Eye Steak, at least 1 inch (2.5 cm) thick
1 tbsp (15 mL) each butter and olive oil
2 tbsp (25 mL) balsamic vinegar
1 bunch well washed Ontario Leeks (white part only), sliced
1 tbsp (15 mL) fresh Ontario Thyme Leaves
1 tsp (5 mL) granulated sugar
Instructions
On cutting board and using bottom of frying pan, coarsely crush peppercorns. Sprinkle peppercorns and salt over both sides of steak.
In large frying pan (preferably not nonstick), melt half of the butter with half of the oil over medium-high heat until sizzling. Add steak and reduce heat to medium; cook until browned, 2 to 3 minutes per side. Transfer to small baking sheet.
Pour vinegar into hot pan, stirring to scrape up brown bits; pour over steak. Bake in 400°F (200°C) oven until medium-rare, about 10 minutes. Let steak stand loosely covered with foil for about 10 minutes before thinly slicing.
Meanwhile, wipe pan clean; heat remaining butter and oil over medium heat. Add leeks; cook stirring occasionally, until beginning to soften and turn golden, about 10 minutes. Sprinkle with thyme and sugar. Reduce heat and cook until bits of leeks are browned, about 2 minutes. Serve with steak.
Nutritional Information
1 Serving
Protein: 38 grams
Fat: 24 grams
Carbohydrate: 18 grams
Calories: 451
Fibre: 2 grams
Sodium: 450 mg