Steaks with Cranberry-Balsamic Sauce

Steaks with Cranberry-Balsamic Sauce

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • Each serving
  • 440cal
  • 26g fat (11g sat)
  • 95mg chol
  • 390mg sodium
  • 15g carb
  • 2g fiber
  • 35g protein

Ingredients

  • 4 (4-ounce) tri-tip steaks
  • Salt and pepper, to taste
  • 1 tablespoon high-heat oil
  • 2 tablespoons butter, divided
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme
  • 1 cup roughly chopped cranberries
  • 2 tablespoons honey
  • 3/4 cup chicken broth
  • 2 tablespoons balsamic vinegar

Directions

Preheat oven to 350° F. Season steaks on both sides with salt and pepper.

Heat oil over medium-high heat in a large sauté pan. Sear steaks on both sides until deep golden, about 5 minutes per side. For rare steaks, transfer to a warm plate and cover with foil. Otherwise, transfer steaks to a baking dish and finish cooking in the oven until desired doneness is reached. Keep warm.

Meanwhile, reduce pan heat to medium and melt 1 tablespoon butter. Add the shallot, garlic and thyme and cook until soft and fragrant, 3 to 5 minutes. Stir in cranberries, honey and broth, scraping up browned bits from the bottom of the pan, and bring to a boil. Reduce to a simmer and cook until most of the berries have broken down, 7 to 8 minutes. Stir in vinegar and remaining butter; season to taste with salt and pepper. Serve sauce over steaks.