Balsamic Glazed Steak

Nothing says summer like steak on the BBQ. Unfortunately, my landlord doesn’t allow barbecues on our balconies, so I’ve had to resort to creating my favourite summer dishes on the stove top or in the oven. When it comes to steak, I’ve had better success cooking it in the oven rather than in a skillet. When it comes to baking steak, there are a few essentials that you need to keep in mind to ensure that you end up with a stellar meal.

Buy a good cut of steak. I know that 1/4 inch flank for $3.25 is tempting because of it’s affordability, but honesty spend a little money and treat yourself. You deserve it.

Sear it, and cook it slow. To ensure that your steak remains tender, sear it first in a non-stick skillet. Searing will help lock in all of the moisture. Slow cooking your steak in the oven after searing prevents the moisture from evaporating during cooking, ensuring that you end up with a nice, juicy, tender steak.

Okay, now that we have set the rules, I’d like to introduce you to this awesome recipe: Balsamic glazed steak. As I mentioned, without a barbecue, I’ve needed to find new and interesting ways to cook my favourite BBQ’ed dishes without the BBQ. This steak dish is absolutely one of them, and is a great easy, delicious meal to make for two on a Sunday night. So go to your local market, and grab the following ingredients.

2 steaks (your favourite cut)
1 tablespoon unsalted butter
1 shallot, minced
3 garlic cloves, minced
1 cup balsamic vinegar
1/4 chicken stock
2 tablespoons soy sauce
2 teaspoons sugar

Now, let me say that I rarely use butter or sugar in any of my dishes. I usually find it pretty unhealthy to do so, but this marinade is just too perfect to alter – so use the butter and sugar as advised.

Start my making your marinade. Melt the butter in a saucepan over high heat. Saute the shallots and garlic until soft, about 4-5 minutes. Add the balsamic and bring to a slow, rolling boil. Once it has reached a boil, reduce heat to low and summer for about 12-15 minutes. In this time, the marinade should start to thicken a bit. Add the sugar, chicken stock and soy sauce and bring to another boil momentarily, and then remove from heat and let cool. Set about 1/4 cup of the marinade aside for later.

Preheat oven to 325 F. When baking meat, a lot of people have trouble keeping it from sticking to the bottom of the pan. Depending on your oven, sometimes even foil, cooking spray or oil still dont do the trick. Here’s my solution. I usually roast some vegetables with my meat, so start my making a layer of your vegetables in the baking dish – I used cherry tomatoes and cremini mushrooms. Lightly salt and pepper both sides on the steak and sear in a hot skillet over high heat, about 30 seconds per side. Removes and places on top of your veggies. Pour your marinade over both the steaks and the veggies, and turn them a bit to ensure that they are all evenly coated. Remember, save about 1.4 cup of marinade for later. By baking your steak on top of your veggies, they will act as a pillow or cloud, and the steaks wil essentially “float” in your dish, thus not sticking to any side of the pan.

Place dish in the oven and cook until desired doneness. I like my steak medium rare, but Katie likes hers medium well. For medium rare, it should bake for about 20-25 minutes. Remove and check the internal temperature of the thickest part of the steak with a meat thermometer. Please, please, do not cut the steak open to check it. Remember how earlier we seared the steak to seal in the moisture and juices? Cutting it open will let them all out. Good bye. Gone. You want to release those juices when your steak is on your plate about 5 seconds before you put it in your mouth. So please, but some trust into your meat thermometer. A medium rare steak should be about 140 to 150 degrees F while medium well steak will be upwards of 170 degrees F.

When your steaks are done, remove and serve with the veggies and a glass of red wine. Enjoy.

Balsamic Glazed Steak

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