Ingredients with Measurements:
- 2 rump steaks (about 8 oz each)
- 1/4 cup balsamic vinegar
- 1/4 cup beef broth
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp minced garlic
- Salt and pepper to taste
Special equipment needed:
- Grill pan or outdoor grill
- Small saucepan
Step-by-step instructions:
1. Preheat the grill pan or outdoor grill to high heat.
2. Season the rump steaks with salt and pepper on both sides.
3. In a small saucepan, combine the balsamic vinegar, beef broth, honey, and minced garlic. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10-15 minutes, or until the mixture has thickened and reduced by half.
4. Brush the steaks with olive oil and place them on the grill pan or outdoor grill. Cook for 3-4 minutes per side for medium-rare, or until desired doneness is reached.
5. Remove the steaks from the grill and let them rest for 5 minutes.
6. Drizzle the balsamic glaze over the steaks and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
5. Temperature:
Grill pan or outdoor grill: high heat
Saucepan: medium-high heat
Serving size:
2 servings
Nutritional information:
Calories: 360
Fat: 16g
Protein: 46g
Carbohydrates: 9g
Fiber: 0g
Sugar: 8g
Sodium: 310mg
Substitutions for ingredients:
- Balsamic vinegar: red wine vinegar or apple cider vinegar
- Beef broth: chicken broth or vegetable broth
- Honey: maple syrup or agave nectar
- Olive oil: vegetable oil or canola oil
- Rump steak: sirloin steak or flank steak
Variations:
- Add chopped fresh herbs, such as rosemary or thyme, to the balsamic glaze for extra flavor.
- Serve the steak with a side of roasted vegetables or a salad.
- Use the balsamic glaze as a marinade for the steak before grilling.
Tips and tricks:
- Let the steak rest for 5 minutes before slicing to allow the juices to redistribute.
- Make sure the grill pan or outdoor grill is hot before adding the steak to get a nice sear.
- Use a meat thermometer to check the internal temperature of the steak for desired doneness.
Storage instructions:
Store any leftover steak and balsamic glaze separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in the microwave or oven until heated through. Reheat the balsamic glaze in a small saucepan over low heat until warmed.
Presentation ideas:
Serve the steak sliced on a platter with the balsamic glaze drizzled over the top. Garnish with fresh herbs or sliced cherry tomatoes.
Garnishes:
Fresh herbs, sliced cherry tomatoes, or chopped nuts.
Pairings:
Red wine, roasted vegetables, or a side salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a side salad.
Troubleshooting advice:
- If the balsamic glaze is too thick, add a splash of water or broth to thin it out.
- If the steak is not cooked to your desired doneness, return it to the grill for an additional 1-2 minutes per side.
Food safety advice:
Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Balsamic vinegar originated in Italy and has been used in cooking for centuries. It is made from grape must that is aged in wooden barrels, giving it a rich, complex flavor.
Flavor profiles:
The rump steak is savory and meaty, while the balsamic glaze is sweet and tangy with a hint of garlic.
Serving suggestions:
Serve the steak with a side of roasted vegetables or a salad for a complete meal.
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