- 145°; medium, 160°; well-done, 170°). Remove and keep
- Combine the vinegar, broth and remaining garlic; stir into skillet.
- Bring to a boil; cook until liquid is reduced by half, about 2-3
- minutes. Stir in butter.
- Spoon sauce over steaks. Serve with salsa. Garnish with lime slices.
- Yield: 6 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.