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| Strip Steak with Balsamic Cream Sauce |
I come from the school of 'all a good steak needs is salt and pepper and to be cooked properly'. It's a step up from many of my Texas friends' mentality of 'just knock the horns off of it and put it on a plate'. (Sorry vegetarians) I thought to try a sauce for a steak would be sacrilegious...If one were to follow the ever popular religion of steak. But all in the name of, I had all the ingredients and needed a magazine recipe blog entry. I'm easily persuaded. So, Cook's Country 30 minute Strip Steaks with Balsamic Cream Sauce, it is.
I have to say, this was an easy recipe. It actually only took the 30 minutes they said it would, from start to finish. And I hate to admit it....but that sauce was out of this world! I even put it on the mashed potatoes I made. Some how there was sauce left over. Even though there was no steak left over, I saved it. I ate it with the left over mashed potatoes for lunch the next day. As you can plainly see, I am very health conscious. A carb with cream sauce for lunch. But, I don't care...that sauce was amazing. I now prescribe to the 'don't knock it, until you try it' school of thought. That, and 'never trust a skinny cook'. Damn cream sauce.
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| The Ingredients |
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| "The Sauce" |
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| Cook's Country Feb/March 2012 |
Hi Carrie,
ReplyDeletePerhaps you don't mind if I share your Strip Steak with Balsamic Cream Sauce recipe in our food network www.mycookbook.com , i believe this info will be valuable.
Surely I'll include the original source and give you credit :)
Let me know,
Thanks :)
Hi Hillary,
DeleteSure you can. Knock yourself out! If you could include a link to my blog, that would be awesome. Glad you enjoyed the recipe!