Ingredients:
• 1 beef Chuck Eye Steak (about 454g)
• 1 teaspoon cracked black pepper or mixed cracked peppercorns (black, white, green and pink)
• 1 teaspoon minced garlic
• 2 teaspoons vegetable oil
• 1/2 cup beef broth
• 1/4 cup red vinegar
Preparation:
1. Combine pepper and garlic; press evenly onto beef Chuck Eye Steak. Heat oil in large nonstick skillet over medium heat until hot. Place steak in skillet; cook 8 to 11 minutes for medium rare (145° or 63°C) to medium (160°F or 71°C) doneness, turning occasionally. Remove to platter; keep warm.
2. Add broth and vinegar to skillet; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved and sauce is reduced by half.
3. Serve steak with sauce.
“Courtesy of BeefItsWhatsForDinner.com.”