Balsamic Mustard Sauce
- 1 tbsp Olive Oil
- Kosher Salt and Ground Pepper
- 1⁄2 cup Balsamic Vinegar
- 1⁄4 cup Dijon Mustard (No Sugar – Check the Label)
- Heat oil in a large skillet over medium heat.
- Add vinegar to skillet; boil until syrupy, 1 to 2 minutes.
- Remove from heat.
- Whisk in mustard and any accumulated juices from the cooked meat.
- Serve sauce with 4 grass-fed beef strip steaks (each 6 to 8 ounces and about 3⁄4 inch thick) or 4-6 grilled or sautéed chicken breasts or thighs.