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
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.
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.
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.
Nutrition information per serving: 328 Calories; 153 kcal Calories from fat; 17 g Total Fat; 8 g Saturated Fat; 0 g Trans Fat; 7 g Monounsaturated Fat; 85 mg Cholesterol; 110 mg Sodium; 14 g Total Carbohydrate; 0 g Dietary Fiber; 23 g Protein; 3 mg Iron; 3.4 mg Niacin; 0.3 mg Vitamin B6; 3.1 mcg Vitamin B12; 7.6 mg Zinc; 18 mcg Selenium;