Balsamic Steak

Balsamic Steak With a Shallot Chutney

Balsamic Steak. Need I say more?

Balsamic Steak With a Shallot Chutney

Meat

Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Balsamic. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat. Meat.

That was a beautifully written paragraph. Thank you, Ms. Weyant, you would be proud. Your countless 5 paragraph essays have taught me how to write good.

Well now that I’m done waxing poetic about animal proteins, it’s time to get to the meat of this post. No pun intended. Oh, who am I kidding? They call me the PUNisher!

No One Calls You That

????

So I’m here to talk to you guys about one of the greatest recipes ever, Balsamic Steak with a Shallot Chutney. It’s a recipe that combines the deliciousness of balsamic with the awesomeness of steak. And guys, steak is awesome.

This recipe begins as all great recipes begin, with butter. Melt it in a saucepan over medium-low heat. Then, throw in some minced shallots and pressed garlic and cook for 5minutes. Add in the vinegar. Yeah, a whole cup of the stuff. Here’s a tip for this recipe, don’t use the good stuff. There is no reason to break the bank when you are using solely for marinating. Bring it to a boil, then simmer at medium lowuntil reduced by half. Add the sugar, stock, soy, and mirin, give it a stir and turn it back up and bring to a boil again. Then, last thing I promise, bring it back down to a medium-low and simmer until slightly syrupy, about 5 minutes. Pour it into a Pyrex measuring up and let it cool to room temperature.

When cool, place the steaks in a glass baking dish and pour the marinade over them. Now here’s the great part of this recipe, aside from the taste of course. You can use any cut of meat for this. If you use something tender, like a filet mignon, you only need to marinate for about 2 hours. However, you can get away with using a tougher cut, like skirt steak, by letting it marinate overnight. The acids in the vinegar will break down the muscle fibers and tenderize the meat. In the end, you can make a cheap cut taste fantastic.

Cover the dish and put it in the fridge.

About half an hour before you cook, remove the steaks from the marinade and pat them dry, but do not wife anything off. Pour the marinade into a saucepan and bring to a boil over high heat. When it boils, immediately turn the heat down to medium-low and simmer for about 10 minutes. This is your shallot chutney. It should be thick like jam. The key to this, though, is watching it. If the heat is too high, all the sugars will burn and you will have ruined the chutney. Low and slow is the key.

Now you’re ready to sear some meat! Yay meat! Preheat a cast iron skillet over medium high-heat for about 5 minutes. It will appear to be smoking. That’s cool! Well not cool…hot actually. Anyway, add the oil and then throw in your steaks. I like my steak medium-rare and depending on the thickness of your steak it should take 2-3 minutes on each side.

Take the steaks out, let them rest for 5 minutes, cut against the grain and spoon the chutney on top. Serve with spring greens, arugula, or baby spinach on the side. Sadly, you can’t live on meat alone.

Currently Jamming To

One of the greatest movie scores. EVER.

This recipe requires a little something special. Here’s a list of what you will need:

Balsamic Steak with Shallot Chutney
Serves 4
Balsamic Steak...Need I say more?
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Cook Time
40 min
Cook Time
40 min
For the Marinade
  1. 1 1/2 Tablespoons Unsalted Butter
  2. 1 Shallot, Minced
  3. 2 Cloves Garlic, Pressed
  4. 1 Cup Balsamic Vinegar
  5. 2 Teaspoons Raw Sugar
  6. 1/4 Cup Beef Stock
  7. 2 Tablespoons Soy Sauce
  8. 1 Tablespoon Mirin
For the Steaks
  1. 4 4-6 Ounce Steaks
  2. 2 Tablespoons Light Olive Oil
  3. Salt and Pepper To Taste
For The Marinade
  1. Melt butter in saucepan over medium-low heat.
  2. Add shallots and garlic and cook until soft. About 5 minutes.
  3. Add the vinegar and bring to a boil.
  4. Immediately turn back down to medium-low and let simmer, uncovered, until reduced by half, about 15 minutes.
  5. Add the sugar, stock, soy , and mirin turn the heat up and bring to a boil.
  6. Turn the heat back down again to medium-low and simmer again for about 5 more minutes.
  7. Pour into a measuring cup and let come to room temperature.
  8. Pour the marinade over the meat and put it in the fridge. Let it sit for 2 hours or overnight.
For the Steak and Chutney
  1. Remove steak from marinade and pat dry.
  2. Pre-heat a cast iron skillet over medium high heat for about 5 minutes.
  3. Pour the marinade into a pot and bring to a boil.
  4. Immediately turn it down and simmer on medium-low for about 10 minutes. It should be thick and have a jam like consistency.
  5. Throw your steaks into the skillet and sear for 2-3 minutes on each side for medium-rare.
  6. Let rest for a few minutes before you slice against the grain and serve with the chutney.
Nomageddon http://nomageddon.com/
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21 comments on “Balsamic Steak With a Shallot Chutney

  1. September 17, 2015 at 7:29 am

    Welp, pretty sure my husband would marry me again if I made this dish! He is always in charge of the steak but I may have to take over just this once 🙂

  2. September 17, 2015 at 2:17 pm

    My husband would totally love this. Great presentation 🙂

  3. September 17, 2015 at 8:38 pm

    I love steak. And Meat. And your beautifully written first paragraph. :p

    • September 17, 2015 at 9:04 pm

      Mrs. Weyant would be proud! 😛

  4. September 17, 2015 at 8:41 pm

    Ooooooh I love me some steak!! That chutney is out of this world… love it 😀

  5. September 17, 2015 at 9:24 pm

    This sounds amazing! 🙂 I made a few Balsamic Steaks this summer…need to try with the chutney!

  6. September 17, 2015 at 10:01 pm

    Basalmic and Steak! You’re speaking my language.

  7. September 18, 2015 at 6:57 am

    Goodness, this sounds absolutely delicious! This is a dish my meat-loving husband would love!

  8. September 18, 2015 at 9:37 am

    This sounds absolutely delicious! Loving your first paragraph by the way!

    • September 18, 2015 at 10:01 am

      I love your blog name!

  9. September 18, 2015 at 10:07 am

    Meat meat meat meat indeed!! This recipe looks incredible! Every ingredient!

  10. September 18, 2015 at 2:32 pm

    I am singing the same carnivorous song, my friend. And any marinade that can make a cheap cut of meat taste like a delicacy is on my list of “things to make.” Delish!

  11. September 18, 2015 at 5:04 pm

    Tonight is steak night at our house, and you’ve got me wanting to make this!!

  12. September 18, 2015 at 6:21 pm

    Beautiful post, Matt!! This looks like the perfect dinner.

  13. September 18, 2015 at 8:01 pm

    I love steak of almost any kind. This looks and sounds really yummy! And the shallots… That just makes it better!

  14. September 19, 2015 at 4:50 am

    This post!!!
    This post is the reason I could never become a vegetarian!!!
    Just yum 🙂

  15. September 23, 2015 at 3:23 am

    We love balsamic vinegar so much that we took a tour in Modena on how it was made. We wrote about it on our website, so I need no persuading how good it is with steak. Nice recipe.

  16. September 25, 2015 at 8:20 pm

    This post made me laugh. MEAT.

    • August 16, 2016 at 9:47 pm

      😛

  17. June 28, 2016 at 8:15 pm

    yesssssssss!!!!! Give me meat!!!!!!!

    • August 16, 2016 at 9:47 pm

      All The Meat!

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