Beef, it's what's for dinner! I enjoy a great steak on occasion, but I always feel like they taste better in restaurants, where they put a little more effort into making it extra special. So, this week, I searched and tried out Steak with Shallot, Butter, and Balsamic Sauce. I figured this was a chance to make an elevated steak that wasn't too over the top. I started with a flank steak. I heated up my grill pan to medium heat and placed the steak in the pan for about 7 minutes on the first side and then about 5 minutes on the other side. I wanted it medium well and I came pretty close to succeeding. There was just a little bit of pink in the center, but the steak wasn't too tough. I allowed the steak to rest a bit in the grill pan removed from the heat, while I made the sauce. To make the sauce, I started by melting butter in a sauce pan with some olive oil. Once the butter had melted, I added the shallots and cooked for about a minute. Next, I added the balsamic vinegar and allowed the mixture to cook and reduce. I poured the sauce on the steak on a cutting board. This was not my best move, as the sauce ran everywhere. I sliced the steak into thin strips for serving.

While the steak was grilling, I prepared a salad and baked potato to go along with the steak. I finished it off with a Schlafly Pumpkin Ale, courtesy of Ashley and Jason. I really enjoyed the entire meal. The steak was cooked through and the sauce was simple, but made dinnner feel just a little bit fancier. I look forward to trying this recipe again and plan on using some of my leftover steak to make steak nachos.

The New Austonian