GRILLED STEAK WITH BALSAMIC TERIYAKI
From The Steamy Kitchen Cookbook by Jaden Hair. She suggests using skirt steak, but you can also use this as a marinade for flank steak and london broil.
Provided by Brookelynne26
Categories Steak
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the Balsamic Teriyaki Sauce, add the butter to a saucepot and set over medium-low heat. When the butter just starts to bubble, add the shallots and the garlic and cook for 3 minutes or until aromatics are soft. Watch to make sure you don't burn the shallots or garlic.
- Pour the balsamic vinegar in and bring to a boil. When boiling, immediately turn the heat to medium-low and simmer, uncovered, for 15 minutes or until reduced by half. The balsamic should be think, glossy and coat the back of a spoon. Add the sugar, stock, soy sauce and mirin. Stir well and bring to a boil. When it reaches a boil, immediately turn the heat to low and let simmer for 5 minutes. Let cool and reserve 1/2 cup of the sauce for marinating and the remaining 1/4 cup for serving.
- Place the steak and just 1/2 cup of sauce in a large sealable plastic bag. Marinate 2 hours or overnight in the refrigerator. Thirty minutes prior to grilling, remove steak from refrigerator and let it sit at room temperature. Discard the marinade and pat the steak very dry.
- Grilling outdoors. If you're grilling outdoors, preheat the grill for direct grilling over high heat. Grilling in pan or stovetop: If you're cooking the steak on the stovetop, set a large frying pan or griddle over high heat. When a bead of water sizzles and evaporates upon contact, add the oil and swirl to coat.
- Add the steak to the hot grill or pan in one layer. The pieces should not be touching. Cook for 3 to 5 minutes on each side for medium-rare. Skirt steak varies in thickness, so you might want to add the thicker pieces to the grill or pan first and give them an extra minute head start.
- Let the grilled skirt steak rest for 5 minutes, then cut across the grain for ultimate tenderness. Pour the remaining 1/4 cup of the Balsamic Teriyaki Sauce over the meat.
Nutrition Facts : Calories 362.6, Fat 20.5, SaturatedFat 7.2, Cholesterol 85.2, Sodium 673.6, Carbohydrate 15, Fiber 0.1, Sugar 11.8, Protein 25.6
PORTERHOUSE WITH BALSAMIC STEAK SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 51m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Preheat a grill to high on one side and lightly oil the grate. Season a 2-inch-thick porterhouse steak (3 pounds) with coarse sea salt and pepper. Grill over direct heat for 4 minutes, then rotate the meat 90 and cook 2 more minutes. Repeat on the other side. Move the steak to the cooler part of the grill (position the smaller end away from the heat); cover and cook until the meat reaches 128 to 130 for medium-rare, 12 to 15 minutes. Let rest 5 minutes before slicing. To make the sauce, simmer 3/4 cup balsamic vinegar, 2/3 cup ketchup, 1/4 cup honey, 2 sliced shallots, 2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1/4 teaspoon allspice, and salt, pepper and sugar to taste until thickened, about 15 minutes. Strain, then whisk in some butter.
GARLIC GRILLED STEAKS
Take steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush generously with garlic mixture during the last 4 minutes of cooking.
Nutrition Facts : Calories 373 calories, Fat 17g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 1013mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
TERIYAKI STEAK
My brother-in-law, Stanley, gave me this recipe more than 30 years ago. He was an officer in the Army, and his fellow officers considered this flavorful steak a high-demand dish. -Dan Mayer, Olney, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.
Nutrition Facts : Calories 408 calories, Fat 15g fat (7g saturated fat), Cholesterol 170mg cholesterol, Sodium 1572mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.
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