Balsamic Steak

By on · In Dinner, Herbs and Spices, Marinades, Meals, Meats, Regional and Ethnic, ROTD, Sauces and Gravies, Techniques, Vegetables

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
 
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Recipe type: Main Course
Cuisine: American
Serves: 4
Ingredients
  • 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
Instructions
  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.
Notes
Skirt steak is full of flavor and cooks quickly. Balsamic vinegar tenderizes and flavors the meat without adding extra calories.

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