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Balsamic Steak with Shallot Chutney

Balsamic Steak...Need I say more?
Course Dinner
Cuisine American
Keyword Balsamic Steak, Steak Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Marinating Time 2 hours
Total Time 45 minutes
Servings 4 People
Calories 305 kcal
Author Matt Cetta

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

  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.