Brush the steaks all over with a little of the balsamic vinegar. Sprinkle with herbs and a little black pepper and press well in. Heat the oil in a frying pan, and when it is hot, fry the steaks on both sides, until done to your liking. Remove the steaks, and keep warm while you finish the sauce. Put the rest of the balsamic vinegar and water in the frying pan, and bring to the boil, scraping up any caramelized residue stuck to the pan. Salt to taste, and serve spooned over the steaks.
For extra interest, fry some very finely sliced onion or shallot in the pan before frying the steaks. More gravy can be made by adding stock or wine to the frying pan, and it can be turned into a thicker sauce by reducing it and then whisking in about
© 1995 Frances Bissell. All rights reserved.