Balsamic Steak. Need I say more?
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 wipee 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.
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This recipe requires a little something special. Here’s a list of what you will need:
[list][list_item icon=”fa-cutlery”]Lodge Cast Iron Skillet[/list_item][list_item icon=”fa-cutlery”]Balsamic Vinegar[/list_item][list_item icon=”fa-cutlery”]Beef Broth[/list_item][/list]
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Balsamic Steak with Shallot Chutney
Ingredients
For the Marinade
- 1 1/2 Tablespoons Unsalted Butter
- 1 Shallot Minced
- 2 Cloves Garlic Pressed
- 1 Cup Balsamic Vinegar
- 2 Teaspoons Raw Sugar
- 1/4 Cup Beef Stock
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Mirin
For the Steaks
- 4 4-6 Ounce Steaks
- 2 Tablespoons Light Olive Oil
- Salt and Pepper To Taste
Instructions
For The Marinade
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Melt butter in saucepan over medium-low heat.
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Add shallots and garlic and cook until soft. About 5 minutes.
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Add the vinegar and bring to a boil.
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Immediately turn back down to medium-low and let simmer, uncovered, until reduced by half, about 15 minutes.
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Add the sugar, stock, soy , and mirin turn the heat up and bring to a boil.
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Turn the heat back down again to medium-low and simmer again for about 5 more minutes.
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Pour into a measuring cup and let come to room temperature.
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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
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Remove steak from marinade and pat dry.
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Pre-heat a cast iron skillet over medium high heat for about 5 minutes.
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Pour the marinade into a pot and bring to a boil.
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Immediately turn it down and simmer on medium-low for about 10 minutes. It should be thick and have a jam like consistency.
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Throw your steaks into the skillet and sear for 2-3 minutes on each side for medium-rare.
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Let rest for a few minutes before you slice against the grain and serve with the chutney.
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