INGREDIENTS:

• 2 beef Flat Iron Steaks, 1 inch thick (about 8 ounces each)
• 1/2 cup white balsamic vinegar
• 1/2 cup reduced-sodium beef broth
• 1-1/4 teaspoon cracked black pepper, divided
• 1 tablespoon finely minced shallot
• 2 tablespoons light sour cream

COOKING:

1. 1. Add vinegar and broth to small saucepan; bring to a boil. Reduce heat to medium, cook 20 minutes or until vinegar mixture is reduced to 1/2 cup.
   2. Meanwhile, press 1 teaspoon pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 11 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.
   3. Add shallots to same skillet; cook 1 minute or until translucent. Add reduced vinegar mixture and remaining 1/4 teaspoon pepper; bring to a boil. Reduce heat to simmer; stir in sour cream. Simmer 1 minute, stirring constantly. Serve steaks with sauce.