Steak with Balsamic Mushroom Sauce

Balsamic and mushrooms over steak? This was a must try recipe when I saw it. I had a special occasion with company so it seemed appropriate, although I usually hesitate to try a new recipe on company, it was successful and wonderful!

Any side dish would go well with this, potatoes and salad were perfect.

Spruce up that steak with this simple sauce! Enjoy!

INGREDIENTS –

3 steaks, New York strip or boneless ribeye are perfect! This amount of sauce covers 2-3 steaks, if you serve more or less steak just adjust the amounts as needed. (I love the sauce so be generous, you will want some with each bite!)
2 Tbsp olive oil
1 pound cremini mushrooms, sliced or quartered
3-4 cloves garlic, minced
1/2 tsp sea salt plus more to season steak
1/4 tsp ground black pepper plus more to season steak
1/4 cup balsamic vinegar
1/4 cup chicken broth
1/4 cup half & half (can substitute a milk alternative for dairy free)
1 Tbsp butter or ghee

Salt and pepper steaks generously and set aside to cook. You can prepare your steaks using whichever method you prefer – grill, broil, or pan fried.

In a medium saucepan heat olive oil over medium high heat. Add the mushrooms and sauté for 8-10 minutes, until the juice has released and steamed off, and the mushrooms are starting to brown.

Once you begin cooking the mushrooms you can start preparing the steak, keeping an eye on the steak, and continuing with the mushroom sauce.

After the mushrooms have started turning brown, add the garlic and cook an additional minute, allowing the garlic to become fragrant. Stir in the 1/2 tsp salt and 1/4 tsp fresh ground pepper. Add the chicken broth and balsamic vinegar and cook ten minutes or until the liquid is reduced by one half. Add the half and half and stir well. Cook until heated and then add the tablespoon of butter or ghee. Remove from heat.

When the steaks are done to your liking, serve the hot mushroom sauce over the steak and enjoy!