STEAK WITH SPICY BALSAMIC GLAZE
Easy enough for a weeknight and impressive enough for company, the secret to this dish is in the flavor-packed glaze.
Provided by Recipe by Nancy S. Hughes
Time 45m
Number Of Ingredients 9
Steps:
- Place steak in a resealable plastic bag. Add water, apple cider, Worcestershire, balsamic vinegar, and crushed red pepper. Seal bag, turning to coat meat. Let stand 20 minutes, turning occasionally.
- Heat a large skillet coated with cooking spray over medium heat. Remove beef from marinade, reserving marinade. Season beef with salt and black pepper. Cook in skillet about 12 minutes, turning once, or until desired doneness. Remove to a cutting board; cover.
- Add marinade and honey to skillet; whisk to combine. Bring to boiling; boil gently, uncovered, about 7 minutes or until reduced to 1/3 cup. Serve glaze with sliced steak.
Nutrition Facts : Calories 286 kcal, Carbohydrate 34 g, Cholesterol 68 mg, Protein 26 g, SaturatedFat 2 g, Sodium 384 mg, Sugar 31 g, Fat 5 g, ServingSize 12 oz steak, plus 1/3 cup glaze, UnsaturatedFat 2 g
BALSAMIC-GLAZED STEAK ROLLS
Tender steak rolls filled with zesty vegetables and drizzled with a glaze that is simply out-of-this-world delicious.
Provided by The Daring Gourmet
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
- Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
- Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll.
- Roll it up, and secure it with a toothpick. Repeat for each steak roll.
- For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
- Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done.
- Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.
Nutrition Facts : Calories 799.4, Carbohydrate 7.2 g, Cholesterol 265.2 mg, Fiber 1.3 g, Protein 68.7 g, SaturatedFat 20.2 g, ServingSize 1 Serving, Sodium 497.2 mg, Sugar 4.5 g
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
FLAT IRON STEAK WITH BALSAMIC REDUCTION
Pepper crusted flat iron steaks are pan seared then drizzled with a sweet and savory syrup. This dish is simple, impressive, and delicious!
Provided by KMOMMYZ
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Brush steak with olive oil, then press into ground peppercorns and season with salt; set aside. Melt butter in a large skillet over medium high heat. Add flat iron, and cook to desired degree of doneness, about 4 minutes per side for medium-rare.
- Once the steak has finished cooking, remove to a plate and keep warm. Stir the minced garlic into the skillet, and cook over medium heat until the garlic begins to brown around the edges, about 1 minute. Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half.
- Thinly slice the flat iron steak across the grain, and arrange on a serving platter. Pour the reduced balsamic overtop, and sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 536 calories, Carbohydrate 7.9 g, Cholesterol 159.9 mg, Fat 35 g, Fiber 0.7 g, Protein 47.1 g, SaturatedFat 12.3 g, Sodium 753.1 mg, Sugar 5.9 g
BALSAMIC GLAZE
Make your own balsamic glaze to add to salads. It's easy to make and is lovely drizzled over a caprese salad with tomatoes, basil and mozzarella
Provided by Anna Glover
Categories Condiment
Time 7m
Yield Makes 40ml (6 servings)
Number Of Ingredients 2
Steps:
- Mix the vinegar and sugar in a small pan over a low heat and simmer for 4-6 mins until thickened and glossy. Leave to cool (it will thicken as it cools), then transfer to an airtight jar. Will keep for up to 2 weeks. Drizzle over a caprese or green salad.
Nutrition Facts : Calories 17 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 0.1 grams protein, Sodium 0.01 milligram of sodium
BALSAMIC-GLAZED SIRLOIN STEAK
An easy Balsamic-Glazed Sirloin Steak recipe that can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 10
Steps:
- Pat steak dry and season lightly with salt and pepper. Spread 1 teaspoon sesame seeds evenly on one side of steak.
- In a large heavy skillet heat oil over moderately high heat until it begins to smoke and add steak, sesame-seed-side down. Spread remaining teaspoon sesame seeds on top of steak. Cook steak 1 1/2 minutes on each side for medium-rare meat and transfer with a slotted spatula to a small platter. Keep steak warm.
- Pour off almost all fat from skillet and add garlic and red pepper flakes. Cook garlic mixture over moderate heat, stirring, 10 seconds and add Sherry. Boil mixture until almost all liquid is evaporated and remove skillet from heat. Add soy sauce, vinegar, and honey and bring to a simmer, stirring. Add butter and stir over low heat until incorporated. Spoon glaze over steak.
BALSAMIC GLAZE (REDUCTION)
Steps:
- Heat balsamic vinegar in a small pot or saucepan over medium heat. *If adding sugar, combine both into the pot and heat together.
- Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (about 20 minutes). It should be thick enough to coat the back of a spoon.*If simmering with sugar, it will take about 8-10 minutes to reduce.
- Remove from heat and allow to cool completely before serving (about 15 minutes).
Nutrition Facts : Calories 14 kcal, Carbohydrate 2 g, Sodium 3 mg, Sugar 2 g, ServingSize 1 serving
BALSAMIC-GLAZED TUNA STEAKS
Simple to prepare but full of flavor, these tuna steaks have a slight sweetness, thanks to the delicious balsamic glaze. Ready in minutes, they're perfect for hectic days. -Laura McDowell Lake Villa, Illinois
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle tuna with pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center., Meanwhile, in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with fish.
Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 505mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
BALSAMIC GLAZED TUNA STEAKS
My brother is a deep-sea fisherman, whenever he gets the chance and brings home hundreds of pounds of Tuna! This is our absolute favorite way to fix this delicacy! I make the sauce way ahead of fishing season and store in the freezer. Even the kids give it two thumbs up! A fancy way to entertain guests and make it seem like you slaved all day. Give thanks to Beulah's in Port Aransas, Texas for this winner!
Provided by mostrah
Categories Tuna
Time 33m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wrap bacon around tuna steaks and secure with toothpicks (if using).
- Salt and pepper.
- For sauce: Combine all ingredients in a sauce pan and heat on medium until reduced by half.
- Sauce should be made ahead of time and can be refrigerated up to one week.
- Sauce can also be frozen and thawed in refrigerator before reheating.
- When warm and reduced, whisk in one tablespoon of butter until melted.
- Spoon some sauce on plate add grilled steak and drizzle sauce over the top.
- Grill tuna steaks 4 minutes per side over hot coals.
Nutrition Facts : Calories 47.5, Fat 0.8, SaturatedFat 0.1, Sodium 898.1, Carbohydrate 7.7, Fiber 0.3, Sugar 6.3, Protein 2.1
PAN FRIED STEAKS WITH BALSAMIC GLAZE
I found this recipe on Internet. I used chopped red onions since I did not have shallots on hand. I love using balsamic vinegar and the glaze is really tasty.
Provided by LaLa Lola
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put coarse (Kosher) salt in iron skillet.
- Heat skillet over high heat.
- When salt begins to sizzle or jump, place steaks in pan.
- Sear until crusty for about 3 minutes.
- Turn steaks over and sear again for about 3-4 minutes (for rare).
- Add another minute or two to desired doneness.
- Remove steaks to platter; keep warm.
- Add chopped onion to pan; stir for about 30 seconds.
- Add balsamic vinegar; boil until reduced to about 2 tablespoons.
- Add 3 Tbsps butter; swirl to melt.
- Add black pepper.
- Pour glaze over warm steaks and serve immediately.
Nutrition Facts : Calories 108.4, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 83.8, Carbohydrate 6.4, Fiber 0.2, Sugar 5.2, Protein 0.4
BALSAMIC GLAZED STEAK ROLLS
Enjoy these delicious balsamic glazed steak rolls featuring thin-sliced beef and a simple but flavorful glaze for a tasty and nutritious meal.
Provided by Stephanie Keeping
Categories Main Course
Time 25m
Number Of Ingredients 18
Steps:
- Start with the glaze so it can simmer while you cook the steak. In a small bowl, add the cornstarch into the broth until smooth.
- Take a small saucepan and add the balsamic vinegar, red wine, brown sugar, garlic, rosemary, black pepper, and salt and bring to a low boil. Stir in the broth mixture and boil for 1 minute, then reduce to low heat and simmer, stirring occasionally.
- Prepare the vegetables by cutting the peppers, zucchini, and onion into strips around ¼ inch thick and about the length of the steak.
- In a 12-inch skillet, heat 1 tablespoon of olive oil on medium-high heat. Add the peppers, zucchini, onion, mushrooms, and season with salt and pepper to taste. Sauté until crisp, 1½ to 2 minutes. Remove from heat and take the vegetables out of the pan so they don't keep cooking.
- Prepare the steak by lightly brushing both side with olive oil (use around 1 tablespoon) then sprinkle with salt, pepper, and chopped rosemary.
- Divided the vegetables between the pieces of steak, placing them at the end across a short side. Lay them perpendicular to the length of the steak - they should be wider, so they stick out at the ends.
- Start with the side of the steak with the vegetables, carefully roll up the steak and use a toothpick to secure.
- Put the skillet back on the heat and add 1 tablespoon of olive oil on medium-high heat. Place the steak rolls in the pan, seam side down, and cook for 1 minute per side or until the desired doneness.
- Remove the rolls to a platter, removing the toothpicks. Remove the rosemary sprigs and garlic cloves from the glaze and serve over the steaks.
Nutrition Facts : Calories 87 kcal, Carbohydrate 8 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 107 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
GRILLED FLANK STEAK WITH BACON BALSAMIC GLAZE
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes.
- Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.
- While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.
STEAK WITH PARMESAN BUTTER, BALSAMIC GLAZE, AND ARUGULA
Provided by Bon Appétit Test Kitchen
Categories Valentine's Day Quick & Easy Father's Day Dinner Parmesan Steak Arugula Pan-Fry Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.
BALSAMIC-GLAZED TUNA STEAKS
Simple to prepare but full of flavor, these tuna steaks have a slight sweetness, thanks to the delicious balsamic glaze. Ready in minutes, they're perfect for hectic days. -Laura McDowell Lake Villa, Illinois
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle tuna with pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center., Meanwhile, in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with fish.
Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 505mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
BALSAMIC GLAZED STEAK ROLLS
Steps:
- Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper, and some chopped fresh rosemary. Cut up the vegetables into thin strips. Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper. They're still going to cook a little further when the steak rolls are grilled, so don't overcook. You want the vegetables to still be slightly crispy at the very end. Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick. Repeat for each steak roll. For the rosemary balsamic glaze, heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs. Prepare the grill and grill on each side for about two minutes or according to desired doneness. Do the same if cooking them in a skillet. Serve immediately drizzled with the rosemary balsamic glaze. This dish is fantastic with baked potatoes. Enjoy!
Nutrition Facts : Calories 4941 calories, Fat 554.635326258946 g, Carbohydrate 10.0080450414913 g, Cholesterol 0 mg, Fiber 3.31301817365255 g, Protein 1.42629681378962 g, SaturatedFat 79.3652933940924 g, ServingSize 1 1 Recipe (580g), Sodium 8.83105280415465 mg, Sugar 6.69502686783879 g, TransFat 23.2165494102015 g
BALSAMIC GLAZED STEAK ROLLS
Tender steak rolls filled with zesty vegetables and drizzled with a glaze that is simply out-of-this-world delicious. This is a fun, easy and adaptable recipe of pan seared steak rolls stuffed with veggies and topped with a delicious balsamic glaze sauce.
Categories Hot Recipes
Time 30m
Yield 4 persone
Number Of Ingredients 11
Steps:
- Lay out steak and season with salt, pepper, and oregano on both sides. Heat a large skillet on medium high. Sauté peppers and carrots with a dash of salt and pepper, stirring frequently for about 5 mins or until tender. Mix De Nigris Balsamic Vinegar, honey, and garlic in a small saucepan and bring to boil. Reduce heat to simmer for about 8 minutes or until sauce has reduced in half. While Balsamic Glaze is reducing, prepare steak rolls. Place a combination of peppers and carrots on each piece of steak. Roll the steak around the vegetables and secure with a toothpick. Repeat until all steak rolls are assembled. Heat a large skillet, cast iron pan, or grill on medium high heat. Place steak rolls seam side down and brush with balsamic glaze. Cook for 2 minutes then rotate. Continue brushing with glaze and rotating steak rolls until desired doneness. Remove toothpicks and serve.
More about "balsamic glaze for steak food"
STEAK, SPINACH AND MUSHROOM CREPES WITH BALSAMIC GLAZE ...
From halfbakedharvest.com
4.5/5 (10)Total Time 1 hr 20 minsCategory Main CourseCalories 294 per serving
- To make the crepes. Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside. Combine all the remaining ingredients in a blender or food processor. Add the browned butter and pulse for 30 seconds or until well combined. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a 12 inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.
- To make the balsamic glaze, add the vinegar and brown sugar (if using) to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour the glaze into a bowl or glass to pour, and set aside to cool and thicken.
- Cook the steak via you're preferred method - I like to grill it or sear the steak on the stove. Heat your grill to medium high. Rub the steaks with 1 tablespoon olive oil, salt and pepper on both sides and grill until your preferred doneness. I like mine about medium-rare, which was about 3-5 minutes per side (this depends on the thickness of your steak). If cooking the steaks on the stove follow the same directions. Remove the steaks and place on a cutting board. Let them rest 10 minutes before slicing against the grain into 1/4 inch strips.
BALSAMIC BUTTER STEAK - STEAKHOUSE FAVORITE - SPRINKLES ...
From sprinklesandsprouts.com
5/5 (1)Total Time 10 minsCategory MainCalories 875 per serving
RECIPE: EASY BALSAMIC GLAZED STEAK TIPS AND MUSHROOMS
From thekitchn.com
Estimated Reading Time 4 mins
BALSAMIC GLAZED RIBEYE - RECIPE! - LIVE. LOVE. LAUGH. FOOD.
From genabell.com
Estimated Reading Time 3 mins
BALSAMIC GLAZED STEAK ROLLS | PICTURE THE RECIPE
From picturetherecipe.com
BALSAMIC GLAZED STEAK ROLLS - SIDECHEF
From sidechef.com
4/5 (1)Total Time 1 hrCuisine Italian, AmericanCalories 47 per serving
- Start by prepping the Skirt Steak (1.5 pound). Trim as much fat as you can and cut the steak into 3-inch wide strips.
- Season the steak pieces generously on both sides with Salt and Pepper (to taste), Steak Seasoning (to taste), and Worcestershire Sauce (3 tablespoon). Let them sit in the marinade for at least 30 minutes, if not a couple hours.
- While the steak is marinating you can prep the filling. Chop up the Carrot (1), Zucchini (1/2) and Bell Pepper (1) into matchstick-size pieces, little longer than the width of the steak strips.
- For the Garlic (2 clove), simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
BALSAMIC GLAZED STEAK ROLL-UPS - PEANUT BUTTER AND FITNESS
From peanutbutterandfitness.com
3/5 (2)Total Time 35 minsServings 4Calories 225 per serving
- Add balsamic vinegar, honey, and lemon juice to a small pan and bring to a boil over medium heat. Continue to boil for 10-12 minutes or until reduced by about half.
- Heat a large, oven-safe skillet over medium-high heat. Add 1/2 tsp of olive oil, if desired. Add vegetables and sauté until tender-crisp, about 5 minutes. Set aside.
- Cut flank steak against the grain into approximately 3" wide strips. If each strip is more than about 1/4" thick, use the smooth side of a meat tenderizer to flatten them out. Season with Montreal Steak Seasoning on both sides. Add vegetables across the center of the steak strips, then roll the strips and secure with a toothpick.
- Sear roll-ups in pan for about 3-5 minutes per side (seam side first), then place in 350 degree oven to finish cooking for 7-10 minutes. Adjust based on thickness of steak and desired temperature.
GRILLED BALSAMIC-AND-GARLIC FLANK STEAK RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 40 minsServings 4-6
- In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes.
- Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve.
HOW TO MAKE BALSAMIC GLAZE - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 16Estimated Reading Time 3 minsCategory Main DishTotal Time 20 mins
- Pour balsamic vinegar into a saucepot. Add regular granulated sugar and a couple pinches of salt.
SEARED STEAK WITH GARLIC BALSAMIC GLAZE RECIPE | LAURA IN ...
From laurainthekitchen.com
Servings 2
- Add the oil and let that get hot (it will take a few seconds) add in the steaks and cook them for about 2 minutes on each side for medium temperature.
BALSAMIC GLAZED STEAK ROLLS | DINNER | THE BEST BLOG RECIPES
From thebestblogrecipes.com
5/5 (2)Total Time 25 minsCategory Dinner, Main CourseCalories 88 per serving
- Start by making the glaze, giving it time to simmer as you work on the rest of the recipe. In a small bowl, stir cornstarch into the broth smooth. Set aside. In a small saucepan, bring the balsamic vinegar, red wine, dark brown sugar, garlic cloves, rosemary, black pepper, and salt to a low boil. Stir in the cornstarch/broth mixture and let boil for 1 minute. Reduce heat to low and let simmer, stirring periodically until the steak is ready.
- Prepare the vegetables by cutting the peppers, zucchini, and onion into thin strips (about 1⁄4 inch thick). The length of the vegetables should be greater than the width of pieces of steak.
- In a 12-inch skillet (cast iron works fantastic for this!), heat 1 tablespoon olive oil over medium-high heat. Place the peppers, zucchini, onion, and mushrooms into the hot pan and sprinkle with salt and pepper to taste. Saute until crisp-tender, about 1½ to 2 minutes. Remove from heat and from the pan so that the vegetables do not continue cooking. This same pan can be used to cook the steak.
- Prepare the steak by lightly brushing both sides of each piece with olive oil, about 1 tablespoon total. Sprinkle the steak with salt, pepper, and chopped rosemary.
RIB EYE STEAKS WITH BALSAMIC RED WINE GLAZE - HEY GRILL, HEY
From heygrillhey.com
5/5 (2)Servings 2Cuisine Comfort FoodCategory Main Dish
- Remove the steaks from the refrigerator approximately 2 hours before cooking to allow to come to room temperature.
- Start your grill on low heat and allow approximately 5-10 minutes for pre-heating. You’re looking for approximately 250 degrees F in your grill, smoker, or oven. If smoking, use a strong wood like oak.
- Season your steaks with the salt and pepper. Make sure to press the seasonings into the meat with the flat of your hand opposed to just sprinkling them on.
- Place the steaks on the grill and close the lid. Cook the steaks at 250 until the internal temperature reaches 120-125 degrees F (for medium rare). Use an internal thermometer to check the temperature. This can take anywhere from 30-45 minutes depending on the thickness of your steak.
BALSAMIC MARINATED FLANK STEAK RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Meat + Poultry
- In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.
- Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
- Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.
BALSAMIC GLAZED STEAK ROLLS - THE DARING GOURMET
From daringgourmet.com
5/5 (34)Total Time 35 minsCategory Main CourseCalories 322 per serving
- First get the rosemary balsamic glaze going while you prepare the steak and veggies: Place all the ingredients in a small and bring it to a boil over medium-high heat for 2 minutes. Reduce the heat and simmer for about 10 minutes. Discard the sprigs of rosemary. Stir in the cornstarch/beef broth mixture and stir until the sauce is thickened, about a minute.
- While the glaze is simmering, cook the vegetables in a skillet with a little olive oil, salt and pepper until crisp-tender.
- Lay the sirloin slices on a cutting board and lightly rub all sides with olive oil. Sprinkle with some salt, pepper and rosemary. Divide the veggie slices among the steak strips, lining them up vertically on one end of each steak. Start with that end and roll the steaks, securing them with a toothpick.
- Cook the steaks on a grill or in a frying pan (I like the ribbed Lodge Grill Pan for those nice grill marks)for about 2 minutes on each side or according to desired doneness. Serve immediately drizzled with the rosemary balsamic glaze.
FLANK STEAK & CARAMELIZED ONIONS & BALSAMIC GLAZE RECIPE
From myrecipes.com
4/5 (5)Calories 317 per serving
- Bring balsamic vinegar to a boil in a small, heavy saucepan. Reduce heat to medium; cook until reduced to 1/4 cup (about 5 minutes). Remove from heat.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes or until tender. Sprinkle with 1/4 teaspoon salt; sauté 18 minutes or until onions are golden brown. Remove from heat.
- Sprinkle steak with remaining 1/4 teaspoon salt, pepper, and thyme. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cutsteak diagonally across grain into thin slices. Serve steak over onions; drizzle with balsamic glaze.
GRILLED BALSAMIC AND BROWN SUGAR GLAZED HAM STEAK
From amazingribs.com
3.2/5 (23)Category Breakfast, Brunch, Main CourseCuisine AmericanCalories 305 per serving
- Fire up. Prepare a grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Open the grill vents fully for high heat cooking (a.k.a. Warp 10) on the indirect side, at least 450°F. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is as hot as possible.
- Cook. Combine the brown sugar, balsamic vinegar, butter, and Dijon mustard in a small saucepan. Place the saucepan on the hot side of the grill and heat until the sugar has melted and the mixture is smooth, approximately 4 minutes. Move the glaze to the cool side of the grill to keep warm.
- Grill the ham steak on the hot side of the grill until lightly charred, approximately 2 to 3 minutes per side. Brush the top of the ham steak with the glaze and flip to set the glaze over direct heat, approximately 20 seconds. Repeat with the other side of the ham steak so that it is completely glazed. Brush both sides of the ham steak again with glaze and move it to the indirect side of the grill until ready to serve.
BALSAMIC AND HONEY-GLAZED STEAK WITH SPINACH ... - BBC FOOD
From bbc.co.uk
Servings 1Category Main Course
BALSAMIC-GLAZED SIRLOIN STEAK - BIGOVEN
From bigoven.com
4.5/5 (2)Category Main DishCuisine AmericanTotal Time 30 mins
BALSAMIC-GLAZED STEAK RECIPE - HOME CHEF
From homechef.com
Total Time 45 minsCalories 580 per serving
GOAT CHEESE STEAK WITH BALSAMIC GLAZE - THE FOOD CHARLATAN
From thefoodcharlatan.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 623 per serving
SEARED STEAKS WITH BALSAMIC REDUCTION GLAZE
From certifiedangusbeef.com
Cuisine AmericanCategory SteaksServings 2
HOW TO MAKE A BALSAMIC GLAZE FOR STEAK? – DOESEATPLACE
From doeseatplace.net
STEAK BALSAMIC GLAZE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BALSAMIC GLAZED STEAK - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HOW TO USE BALSAMIC GLAZE ON STEAK? – DOESEATPLACE
From doeseatplace.net
BALSAMIC GLAZED STEAK WITH CAPONATA – MAZZETTI L'ORIGINALE ...
From us.mazzettioriginale.com
BOURBON STEAK GLAZE RECIPES
From tfrecipes.com
ROSEMARY BALSAMIC GLAZED STEAK ROLLS - ALL INFORMATION ...
From therecipes.info
BALSAMIC VINEGAR STEAK GLAZE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DELICIOUS ORCHARDS » BALSAMIC GLAZED STEAK ROLLS
From deliciousorchardsnj.com
BALSAMIC GLAZE RECIPE FOR STEAK – DEAL RECIPE
From dealrecipe.com
25 BALSAMIC GLAZE RECIPES IDEAS | RECIPES, COOKING RECIPES ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love