Ingredients with Measurements:
- 2 beefsteak cuts (1 1/2 inch thick)
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 garlic cloves, minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
Special equipment needed:
- Grill or grill pan
- Meat thermometer
Step-by-step instructions:
1. In a small bowl, whisk together balsamic vinegar, soy sauce, honey, garlic, black pepper, and salt.
2. Place beefsteak cuts in a shallow dish and pour the balsamic mixture over the steaks. Marinate for at least 30 minutes, turning occasionally.
3. Preheat grill or grill pan to medium-high heat.
4. Remove steaks from marinade and pat dry with paper towels. Reserve the marinade.
5. Brush steaks with olive oil and place on the grill or grill pan. Cook for 4-5 minutes per side or until desired doneness is reached (135°F for medium-rare, 145°F for medium).
6. While the steaks are cooking, pour the reserved marinade into a small saucepan and bring to a boil. Reduce heat and simmer for 5-7 minutes or until the sauce thickens.
7. Once the steaks are cooked, remove from the grill and let rest for 5 minutes.
8. Slice the steaks against the grain and drizzle with the balsamic glaze.
Time:
Preparation time: 35 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan: medium-high heat
Steak doneness: 135°F for medium-rare, 145°F for medium
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 18g
Protein: 38g
Sodium: 1640mg
Sugar: 15g
Substitutions for ingredients:
- Worcestershire sauce can be used instead of soy sauce.
- Maple syrup or agave nectar can be used instead of honey.
- Red wine vinegar can be used instead of balsamic vinegar.
Variations:
- Add chopped fresh herbs like rosemary or thyme to the marinade.
- Use flank steak or sirloin steak instead of beefsteak cuts.
- Add sliced onions and bell peppers to the grill for a vegetable side dish.
Tips and tricks:
- Let the steaks come to room temperature before grilling for even cooking.
- Use a meat thermometer to ensure the steaks are cooked to your desired doneness.
- Let the steaks rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover steak in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the sliced steak on a platter with the balsamic glaze drizzled over the top.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Grilled asparagus
- Roasted sweet potatoes
- Garlic mashed potatoes
Troubleshooting advice:
- If the balsamic glaze is too thick, add a splash of water to thin it out.
- If the steak is not cooked to your desired doneness, place it back on the grill for a few more minutes.
Food safety advice:
- Always wash your hands and surfaces before handling raw meat.
- Use a meat thermometer to ensure the steak is cooked to a safe temperature.
Food history:
Balsamic vinegar originated in Italy and has been used in cooking for centuries. It is made from grape must and is aged in wooden barrels.
Flavor profiles:
This dish has a sweet and tangy flavor from the balsamic glaze and a savory flavor from the beefsteak.
Serving suggestions:
Serve with a glass of red wine for a complete meal.
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