Roasted Garlic Balsamic Steak Sauce Recipes

Steps:

• In shallow glass dish or resealable plastic food-storage bag, mix all ingredients except beef. Add beef; turn to coat. Cover dish or seal bag. Refrigerate at least 8 hours or overnight, turning beef occasionally.
• Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.
• Cover and grill beef over medium heat 12 to 18 minutes, turning and brushing with marinade once or twice, until desired doneness. Discard any remaining marinade. To serve, cut beef across grain into slices.

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Steps:

• Combine all ingredients in a non-aluminum mixing bowl. Pour into a zip-lock bag. Add the steaks and marinate for 4 to 5 hours in the refrigerator.

Steps:

• Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper. You can utilize any fresh herbs you have in your garden or local market such as rosemary. Take the steaks out and let them rest about an hour before you start to work with them. In the meantime, fire up the oven to 350 degrees F. Take your garlic bulbs and slice them in half diagonally. Season with olive oil and sea salt. Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly. Take out and set aside.
• Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot. Add spinach and saute until spinach is just wilted. Season with salt and pepper. Chop up the sun-dried tomatoes and toss with the spinach. When the spinach has cooled, throw in the brie and the roasted garlic. You can easily pull the roasted garlic from the 'husk' by using a toothpick to pull it out. Mix together very well!
• Season with salt and pepper. You can also throw in a teaspoon or so of fresh rosemary at this point. Set aside. Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops. Carefully stuff the steaks with your roasted garlic stuffing. Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference. I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream. A little parsley to garnish.
• For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat. Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar. Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3. Take out the rosemary. To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes. Garnish with fresh rosemary. It is excellent to have a nice fresh loaf of bread to serve with this. I also BBQ up some fresh local corn on the grill to accompany this meal. It is a fairly easy and gourmet meal to prepare. You can even make the stuffing the night before. Enjoy! And long live garlic!!!

Steps:

• In a bowl combine 1 1/2 cups warm water and raisins and let stand until raisins are soft, at least 15 minutes and up to 1 hour.
• In another small bowl, mix together the vinegar and shallots and let stand for 15 minutes.
• Add vinegar mixture to raisin mixture, then stir in all the remaining ingredients.
• Working in at least three batches, puree the mixture in blender until smooth. Season with additional salt and pepper to taste, if desired.
• Place all batches together in a non-reactive container, cover and refrigerate at least 12 hours to blend flavors.
• Makes about 4 cups sauce.
• Note: can be made 1 week ahead. Keep refrigerated.
• Source: Bon Appétit, August 2007.

Steps:

• Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
• Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
• Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

Steps:

• Garlic -- There are many different methods to roast your garlic, so use what you feel comfortable with.
• I peel the outside layer of the skin off (keeping the head together), then cut a thin slice off the top to expose the garlic cloves. Drizzle with a little olive oil, wrap in foil and roast in a 400 degree oven for 30-40 minutes until the cloves are soft. Let it cool.
• Sauce -- Once the garlic is cool, squeeze all the roasted out of the individual cloves and add to s small sauce pot. Break up the cloves slightly with a fork. Add the wine, steak sauce and onion and bring to a boil and then immediately reduce to low heat and let it simmer for 5 minutes. Ready to serve.
• This could easily be made ahead and then reheated. It should be served warm. ENJOY!
• Note prep time does not include roasting the garlic.

Steps:

• Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper.
• You can utilize any fresh herbs you have in your garden or local market such as rosemary.
• Take the steaks out and let them rest about an hour before you start to work with them.
• In the meantime, fire up the oven to 350 degrees F.
• Take your garlic bulbs and slice them in half diagonally.
• Season with olive oil and sea salt.
• Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly.
• Take out and set aside.
• Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot.
• Add spinach and saute until spinach is just wilted.
• Season with salt and pepper.
• Chop up the sun-dried tomatoes and toss with the spinach.
• When the spinach has cooled, throw in the brie and the roasted garlic.
• You can easily pull the roasted garlic from the'husk' by using a toothpick to pull it out.
• Mix together very well!
• Season with salt and pepper.
• You can also throw in a teaspoon or so of fresh rosemary at this point.
• Set aside.
• Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops.
• Carefully stuff the steaks with your roasted garlic stuffing.
• Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference.
• I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream.
• A little parsley to garnish.
• For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat.
• Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar.
• Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3.
• Take out the rosemary.
• To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes.
• Garnish with fresh rosemary.
• It is excellent to have a nice fresh loaf of bread to serve with this.
• I also BBQ up some fresh local corn on the grill to accompany this meal.
• It is a fairly easy and gourmet meal to prepare.
• You can even make the stuffing the night before.
• Enjoy!
• And long live garlic!