When it comes to steaks, the simplest preparation is always the best. Balsamic Steak is simple, but produces complex, wonderful flavors.  The steak is seriously irresistible.
Balsamic Steak

Balsamic Steak
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: American
Serves: 4
  • 1 1/4 pounds skirt, flank, or lean sirloin steak
  • 1 Cup Balsamic vinegar
  • 2 Tablespoons chopped onion
  • salt, to taste
  • black pepper, freshly ground, to taste
For the sauce
  • 1 Tablespoon Worcestershire Sauce
  • 2 teaspoons butter, salted
  • 1/4 Cup red wine
  1. Preheat a gas grill or broiler for 10 minutes, or start a charcoal fire 30 minutes ahead.
  2. Trim fat and silver-skin from meat and discard the scraps. Place steak in a bowl or plastic bag with vinegar and onion. Marinate for 20 minutes. Drain and place on a hot grill or under a preheated broiler. Reserve the marinade.
  3. For rare, cook 5 minutes if steak is thin or 8 minutes if thicker. Cook longer if you like it medium or well done.
  4. While the steak is broiling, bring the marinade to a boil in a small saucepan, stirring occasionally. Stir in the Worcestershire and butter. Reduce to simmer, then add the wine. Strain and serve with the steak.
  5. Remove to a cutting board, cover with foil, and let rest 5 minutes.
  6. Slice on a diagonal against the grain.
Skirt steak is full of flavor and cooks quickly. Balsamic vinegar tenderizes and flavors the meat without adding extra calories.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.