Beef Spoons with Balsamic Reduction

Katie turned 25 this past year. A birthday that big deserved a suitable celebration. So we threw a party. I spent all day preparing in the kitchen as I had promised to make all of the food. I made an extensive cheese plate, candied nuts, chocolate covered strawberries, chicken satays and prosciutto wrapped figs. But it was the beef spoons with balsamic reduction that stood out. I dont know if it was the presentation, the tender sirloin, the crunch of the carrots or the sweetness of the balsamic, but they were incredible.

Beef Spoons with Balsamic Reduction
8 oz sirloin steak
2 tbsp olive oil
1 tbsp soy sauce
1 tsp brown sugar
1 garlic clove, minced
1/2 cup balsamic vinegar
1 tbsp butter
2 large carrots, grated
3 tbsp chives, finely diced
24 flat-bottomed Chinese spoons
Salt and pepper to taste

Start by marinating the steak. In a large ziploc bag, combine the steak, olive oil, soy sauce, sugar, garlic , salt and pepper. Massage thoroughly to ensure that both sides of the steak are coated. Refrigerate for 1-3 hours.

Heat a medium frying pan over medium-high heat. Pan sear the steak for 3-4 minutes on each side, cooking it until medium rare.

Heat a deep saucepan over high heat. Once hot, pour in balsamic vinegar, stirring frequently. Allow the vinegar to bubble for a few minutes as it reduces by about half. Remove from heat and promptly stir in the butter, combining well.

Place the coked steak on a cutting board and using a very sharp knife, slice into thin strips. Lay out the spoons, and even divide the carrots amongst them. Top each spoon with a slice of steak and garnish with a sprinkle of chives. Finish it off with a small drizzle of the balsamic reduction.

This recipe will make about 24 spoons, which is perfect as an appetizer or as a party snack.

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