Friday, April 30, 2010

Balsamic Teriyaki Steak

Despite the fact that I lived in Nebraska for a good chunk of my formative years (and my first job as a doe-eyed 16-yr-old was selling Omaha Steaks), steak doesn't make an appearance in our house too often. When it does, I like to use a recipe that holds my hand a bit. The kind that will let me know what to look for and when, while guaranteeing that my efforts are worthwhile by packing a huge flavor punch.

Balsamic Teriyaki Steak

I can always count on Jaden of Steamy Kitchen to come through with a winning recipe when I'm feeling unsure. This is my new go-to sauce. It's more balsamic than teriyaki, and it's just the right consistency and richness. A perfect match for flank steak (Jaden uses skirt steak in the cookbook, which would also be good as long as you know how to wrangle it properly, which I don't). The shallots add a bit of key texture - those are the little flecks you see in the photo.

Weeknight meal success!

Balsamic Teriyaki Steak
Adapted from The Steamy Kitchen Cookbook
Serves 2-4
Printable Recipe

For the steak:
1 lb flank steak
2 tbsp high-heat cooking oil (if cooking in a frying pan)

For the sauce:
1 1/2 tbsp unsalted butter
1 small shallot, minced
2 cloves garlic, finely minced
1 cup balsamic vinegar
2 tsp sugar
1/4 c store-bought or home-made beef, chicken, or vegetable stock
2 tbsp soy sauce
1 tbsp mirin (sweet rice wine)

1. To make the sauce: Add the butter to a saucepot and set over medium-low heat. When the butter just starts to bubble, add the shallots and garlic and cook for 3 minutes or until soft. Watch to make sure you don't burn them.

2. Pour the balsamic vinegar in, turn the heat up, and bring to a boil. When boiling, immediately turn the heat down to medium-low and simmer, uncovered, for 15 minutes, or until reduced by half. Add the sugar, stock, soy sauce, and mirin. Stir well and bring to a boil. When it reaches a boil, immediately turn the heat to low and let simmer for 5 minutes. Let cool.

3. To make the steak: If you're grilling outdoors (Jaden's preferred method, and mine too!), preheat the grill for direct grilling over high heat. If you're cooking the steak on a stovetop, set a large frying pan or griddle over high heat. When a bead of water sizzles and evaporates upon contact, add the oil and swirl to coat.

4. Add the steak to the hot grill or pan in one layer. Cook for 3-5 minutes on each side for medium-rare.

5. Let the steak rest for 5 minutes, then slice across the grain. Pour the balsamic teriyaki sauce over the meat and enjoy!

6 comments:

(wife.) said...

mmm, looks like such a great meal all around. would be great as a salad-topper, too...though of course nothing beats roasted asparagus. :-)

Linda said...

Yum. Looks delish. I'll have to give it a go. We love teriyaki!

Chubby said...

Be still, my heart! That looks so amazingly delicious. I'm a former vegetarian who could totally go without meat for most meals, but I LOVE a good steak.

grace said...

i'm sure that steak just drank the flavorful, saucy marinade right up. this looks outstanding, amy--you've done nebraska proud!

Anne said...

Is that your potato bread in the background?!! I made that stuff and it is AMAZING!!

Anne said...

Is that your potato bread in the background?!! I made that stuff and it is AMAZING!!

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