Rich Steak Sauce with Balsamic Vinegar
Rich Steak Sauce with Balsamic Vinegar

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, rich steak sauce with balsamic vinegar. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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Heat a nonstick skillet over medium-high heat. Reduce heat to medium-low, and add balsamic vinegar and red wine. Place butter in pan over medium heat and saute shallots until clear. Bring to boil and stir constantly until sauce thickens slightly.

To get started with this recipe, we must first prepare a few ingredients. You can cook rich steak sauce with balsamic vinegar using 5 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Rich Steak Sauce with Balsamic Vinegar:
  1. Get 3 tbsp A Balsamic vinegar
  2. Prepare 1 tbsp A Olive oil, sugar
  3. Take 1/2 small A Onions (minced)
  4. Make ready 1 clove A Garlic, ginger (minced)
  5. Prepare 1 tbsp Butter or margarine

If you like, garnish with coarsely-ground black pepper and wasabi, which is also. Add balsamic vinegar and red wine; scrape pan to loosen flavor bits from bottom. Remove steaks to prepared plates and spoon glaze over each. In a small sauce pan combine vinegar, shallots and garlic.

Instructions to make Rich Steak Sauce with Balsamic Vinegar:
  1. Mix together the A ingredients in a container.
  2. Flavor the room-temperature beef with salt and pepper. Cook both sides of the meat in a frying pan with olive oil on high heat.
  3. Once it's about 70% cooked through, add the mixture from Step 1 and mix togther.
  4. Transfer the meat to a plate. Add butter to the frying pan and boil on high heat while stirring. Once it's creamy it's complete.
  5. Before you turn off the heat as it's finishing boiling, adjust the flavor with sugar, salt, pepper, and your desired spices.

Remove steaks to prepared plates and spoon glaze over each. In a small sauce pan combine vinegar, shallots and garlic. Bring to a boil, stir in honey, thyme and bay leaves. Turn down heat to a simmer and reduce liquid to the consistency of molasses. Strain, reserving herbs and shallot garlic solids.

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