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.
- 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
- 1 Tablespoon Worcestershire Sauce
- 2 teaspoons butter, salted
- 1/4 Cup red wine
- Preheat a gas grill or broiler for 10 minutes, or start a charcoal fire 30 minutes ahead.
- 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.
- For rare, cook 5 minutes if steak is thin or 8 minutes if thicker. Cook longer if you like it medium or well done.
- 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.
- Remove to a cutting board, cover with foil, and let rest 5 minutes.
- Slice on a diagonal against the grain.
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