Ingredients

2 beef shoulder top blade (flat iron) steaks or beef top loin (strip) steaks, cut 1-inch thick (about 8 oz. each)
1 cup balsamic vinegar
1/2 to 1 teaspoon cracked black pepper
1/4 cup butter, softened
4 teaspoons all-purpose flour
1 cup beef broth
1/4 teaspoon cracked black pepper

Directions

Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to 1/4 cup.

Meanwhile, press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top blade steaks 13 to 15 minutes (top loin steaks 12 to 15 minutes) for medium rare (145 degrees F), to medium (160 degrees F) doneness, turning occasionally.
Remove to platter; keep warm.
Mix butter and flour in small bowl until smooth; Add reduced vinegar, broth and pepper to same skillet. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Serve steaks with sauce.