This recipe calls for a simple balsamic reduction. I've reduced balsamic before, but it's been a while and I had forgotten how wonderfully thick and syrupy it gets with no real work other than letting it boil. The onions and balsamic complement the steak wonderfully.....delicious!
This recipe might be best kept for cooler grilling days as it calls for reducing the balsamic and caramelizing the onions for about a 1/2 hour.
Alysha, I've just recently realized that I DO in fact like balsamic vinegar. Yum!
ReplyDeleteClaire - I like balsamic, but it can be very strong - reducing it makes it sweeter and less harsh - very nice!
ReplyDeleteThat looks delicious! I love balsamic vinegar. I just wished I would remember to use it when I cook.
ReplyDeleteI'm really interested in sides these days, I can choose a main course but I don't know how to vary the sides enough for my picky eater (no rice, limited vegetables). What are the sides you used here?
ReplyDeleteBarbara - I find that these days I don't use balsamic as much as I used for some reason.........
ReplyDeleteCarrie - The sides pictured are basically Garlic and Herb Roasted Potatoes and Roasted Green Beans (only with out sesame oil and sesame seeds, but with garlic and olive oil.
Gotta say, one of my favorite gourmet ways of eating steak is with reduced balsamic and fresh goat cheese. Overly rich, but good once in a while. ;)
ReplyDeletejupitersnest - Mmm...the addition of goat cheese sounds delicious!
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