Nutrition per serving may change if servings are adjusted.
1 teaspoon cracked black pepper
2 teaspoons dried Italian seasoning, crushed
1 teaspoon garlic powder
¼ teaspoon salt
2 boneless beef top loin steaks, cut ¾ inch thick
1 tablespoon olive oil
½ cup reduced-sodium beef broth
1 tablespoon balsamic vinegar
1 tablespoon butter
2 tablespoons snipped fresh flat-leaf parsley
In a small bowl combine cracked pepper, Italian seasoning, garlic powder, and salt. Sprinkle evenly over both sides of each steak; rub in with your fingers.
In a heavy large skillet heat oil over medium-low to medium heat. Add steaks; cook until desired doneness, turning once halfway through cooking time. Allow 10 to 13 minutes for medium-rare doneness (145°F) to medium doneness (160°F). Remove steaks from skillet, reserving drippings in the skillet. Cover steaks with foil; keep warm.
To prepare the sauce: carefully add beef broth and balsamic vinegar to the skillet; stir to scrape up any crusty brown bits from bottom of skillet. Bring to boiling. Boil gently, uncovered, about 4 minutes or until sauce is reduced by half. Remove from heat; stir in butter.
Divide sauce among 4 dinner plates. Cut each steak in half. Place a piece of meat on top of sauce on each plate; sprinkle with parsley.