It's been awhile since I've got my recipe on. This steak is quick, easy, and yummy - my three requirements. : )
(This recipe feeds four. The amounts can definitely be tweaked to your liking!)
4 6-oz beef eye round steaks
kosher salt and pepper
3 teaspoons unsalted butter
2 teaspoons of sugar
1 clove garlic sliced
1/3 cup sun dried tomatoes thinly sliced
1/4 cup balsamic vinegar
1/2 cup low-sodium chicken broth
First, heat a large skillet over medium high heat and swirl in some butter. Season the steaks with salt, pepper, and sugar. Sear the steaks in the skillet for about 4 minutes on each side. Transfer to a cutting board and tent with tin foil.
Next, reduce the heat to medium and add another tablespoon of butter to the skillet. Add the garlic and cook for 30 seconds with a teaspoon of sugar. Then add the sun-dried tomatoes and vinegar. Cook for a minute. Then, add the chicken broth and let it cook for another 30 seconds to 1 minute, letting it all come together.
Finally, add the steaks back on to the skillet with the sun dried tomato mixture. Layer the tomatoes on top of the steaks and let the flavors come together for a minute. Then remove from skillet and thinly slice onto plates, pouring some remaining sauce over each.
Goes well with corn, salad or both!