Friday, May 11, 2018

Balsamic Glazed Steak Tips

Don and I are off on a road trip.  Will start posting again in a week or so.

These were easy and delicious. I served them with asparagus, mashed potatoes and creamed cauliflower.
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Balsamic Glazed Steak Tips 


2 pounds steak tips,  cut into 2-inch pieces
1/4 cup plus 2 T soy sauce
3 tablespoons vegetable oil
3 tablespoons balsamic vinegar
2 tablespoon granulated sugar or splenda
3 cloves garlic, minced
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the glaze:
3 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons unsalted butter
Coarsely chopped fresh parsley leaves, for garnish (optional)

Marinate the steak: Place the steak in a resealable gallon plastic bag; set aside. Whisk the remaining ingredients in a small bowl until the sugar is dissolved. Pour over the steak and turn the steak to coat. Seal the bag, and refrigerate at least 1 hour or up to 4 hours.
Heat 3 T oil in a large frying pan over medium-high heat until shimmering. While the oil is heating, remove the steak from the marinade and pat dry with paper towels. Add the steak pieces to the pan and cook until desired doneness. 
Add the vinegar to the pan and simmer 1 minute. Remove from the heat, add the butter, and stir until melted and the sauce in the pan is glossy. Taste and season with salt and pepper as needed. Pour over the steak, top with the parsley if desired, and serve.


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