Ingredients with Measurements:
- 4 Capriola steaks (6-8 oz each)
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
Special equipment needed:
- Grill or grill pan
- Small saucepan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small saucepan, combine balsamic vinegar, honey, garlic, salt, and black pepper. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the glaze has thickened and reduced by half.
3. Brush both sides of the Capriola steaks with olive oil and season with salt, pepper, and fresh thyme leaves.
4. Grill the steaks for 3-4 minutes per side for medium-rare, or until desired doneness is reached.
5. Remove steaks from grill and let rest for 5 minutes.
6. Drizzle balsamic glaze over the steaks and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Balsamic glaze: simmer over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 18g
- Carbohydrates: 16g
- Protein: 32g
Substitutions for ingredients:
- Capriola steaks can be substituted with any other steak of your choice.
- Honey can be substituted with maple syrup or agave nectar.
- Fresh thyme leaves can be substituted with dried thyme.
Variations:
- Add chopped fresh rosemary or oregano to the balsamic glaze for extra flavor.
- Top the grilled steaks with crumbled blue cheese or goat cheese.
- Serve the Capriola steaks on a bed of arugula or mixed greens for a salad.
Tips and tricks:
- Let the steaks rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your desired doneness.
- Double the balsamic glaze recipe and store in the refrigerator for up to 2 weeks.
Storage instructions:
- Store leftover Capriola steaks in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover Capriola steaks in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Capriola steaks on a platter with the balsamic glaze drizzled over the top.
- Garnish with fresh thyme leaves or chopped parsley.
Pairings:
- Serve with roasted vegetables or a side salad.
- Pair with a bold red wine, such as Cabernet Sauvignon or Malbec.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Mixed green salad with cherry tomatoes and cucumber
Troubleshooting advice:
- If the balsamic glaze is too thick, add a splash of water to thin it out.
- If the steaks are sticking to the grill, brush with more olive oil before grilling.
Food safety advice:
- Always cook steak to a minimum internal temperature of 145°F to ensure it is safe to eat.
- Store leftover steak in the refrigerator within 2 hours of cooking.
Food history:
- Capriola is a type of steak that comes from the chuck or shoulder of the cow.
Flavor profiles:
- Capriola has a rich, beefy flavor that pairs well with bold, tangy flavors like balsamic vinegar.
Serving suggestions:
- Serve the Capriola steaks with a side of mashed potatoes or roasted sweet potatoes for a hearty meal.
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Region: Italian