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Steak in Balsamic Vinegar

This is the second time I’ve made this recipe. It’s so easy and delicious! I used ribeye steaks this time, and it was delicious! The sauce comes together really quickly, and it has a ton of flavor.

Steak in Balsamic Vinegar

Steak in Balsamic Vinegar
The Silver Spoon

4 Servings

2 tablespoons butter
2 tablespoons olive oil
4 porterhouse steaks
1 shallot, chopped
2 teaspoons balsamic vinegar
1 sprig fresh flat-leaf parsley, chopped

Heat 1 1/2 tablespoons of the butter and the oil in a skillet. Add the steaks and cook over high heat for 2-4 minutes on each side, depending on how well done you like your steak. Season with salt, transfer to a serving dish and keep warm. Add the shallot to the skillet and cook over low heat, stirring occasionally, for 5 minutes. Add the remaining butter and reduce a little, then stir in the vinegar. Remove the skillet from the heat and pour the sauce over the steaks, sprinkle with parsley and serve.

MacGourmet Rating: 5 Stars

I made a quick salad on the side that had mixed greens, goat cheese, shallots, pomegranate seeds, salt and pepper. I dressed it with some good extra-virgin olive oil and fig balsamic vinegar. YUM!


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