Steak with a Balsamic Vinegar Sauce

Steak with Balsamic Vinegar Sauce

This is a great little recipe for the summer or winter. It is a very impressive meal on the table as it has such a rich dramatic taste. My kids and my wife love this recipe. Serve it with some rice and maybe a bit of steamed fresh broccoli.

Ingredients:

Steaks … I like using prime rib in thin slices without the bone for this recipe. Get them cut about 1/2 – 3/4 inch thick pieces. Cut them in to medallions that are about 3 – 4 inches in diameter. You will need two medallions for each person.
3/4 Cup Balsamic Vinegar
3 Tablespoons Granulated Sugar
1 Teaspoon Mustard, use either Grey Poupon or a brown mustard … not generic Yellow.
4 Tablespoons of butter
2 Cloves of Garlic, Smash and Chop (you can use 2 tsp of chopped from a jar)
Salt and Pepper to Taste
4 tablespoons of gorgonzola cheese, crumbled
Fresh Parsley, just a bunch of parsley tops to put in a bunch on the plate.

Pound the steak medallions with a meat tenderizer or the bottom of a coffee cup so you have 1/4 inch thick medallions. Sprinkle with salt and pepper on both sides and set aside for about 5 minutes.

Mix together the balsamic vinegar, sugar and the mustard. Set this mixture aside.

Heat a heavy skillet over medium high heat. Make sure the pan is hot before you add the butter. Add butter and melt then add the garlic and a little salt and pepper and sauté for about 30 seconds. Add the medallions to the skillet. Do not cover the pan. This will make a bit of a mess but it has the right flavor this way. Add a little salt & pepper to the top of the steaks. Cook for about a minute, when the steak is browned on one side turn them over. Cook for an additional minute, if they are browned on both sides, the steaks should be done. Remove the steaks from the pan and set aside.

Turn the heat of the pan up to high. Let the pan heat up for about a minute. Add the balsamic vinegar mix to the pan and then deglaze the pan by scraping the bottom of the pan with a wooden spoon. The mixture will start to bubble. Turn the heat down to a medium. Stirring occasionally, cook this mixture for about four minutes. Remove the pan from the heat and pour the sauce in a small bowl.

Put about a tablespoon of the sauce on the plate first then place two over-lapping medallions on the sauce. Drizzle a bit of the sauce on top of the steaks. Sprinkle some of the Gorgonzola Cheese over the top. Put the remaining sauce in a nice bowl on the table with the meal. It is nice to pour over the top of the steak as you eat it.

Caio …

PS: Go Italy …