Steak with Shallot, Butter & Balsamic Sauce
Steak is sexy. Yes. It is. There’s nothing like a perfectly cooked piece of melt in your mouth steak. For me that means medium. Not too rare, definitely not too done. Nothing worse than a piece of overcooked meat. If I wanted beef jerky I would have gotten beef jerky (I happen to adore beef jerky just not when I’m craving a melt in your mouth steak). One of my goals for this year is to conquer my fear of the flame, aka grilling.
I think my fear of the flame comes because I have a teensy weensy problem with control. I can feel my entire family shaking their heads in agreement right now. I can’t control that dag blame flame and it drives me nuts. My husband loves to grill. He has several. A gas grill a charcoal grill and most recently he added a smoker to his collection. He gets the grill and now I will too.
Why do I suddenly get it you ask? Thanks to CYMAX, we have an infrared grill. What’s that? Well simply put it’s a grill that doesn’t flame up. Nope not at all. It uses infrared heat (see that gorgeous glow below the steak in second picture – infrared baby). It distributes the heat evenly, quickly and pretty darn efficiently if I say so myself.
Whew, my grilling dilemma is solved. I’m now a grill goddess. Okay well maybe not YET but I’m off to a great start by grilling steak like that sexy slab of beef above. Which, by the way, took just about 10 minutes total. TOTAL. Including sauce. While the steak was resting we made a quick shallot, butter and balsamic sauce that you will make you lick the pan. Or if that freaks you out, grab a baguette. You’ll thank me.
- And because you can never have too many options here are an additional 7 WAYS TO COOK A FLANK STEAK
- 2 pound flank steak
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 shallot - minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh flat leaf Italian parsley - roughly chopped
- Preheat grill.
- Season steak with salt/pepper on both sides.
- Place steak onto hot grill and cook for approximately 3-4 minutes on each side for medium steak. Remove steak from grill and allow steak to rest.
- WHILE steak is resting, into a medium saute pan add oil, butter. Heat over medium heat. When melted add shallot and reduce heat to low. Cook for approximately 1 minute just to soften. Add balsamic vinegar. Allow to reduce slightly.
- Pour sauce over steak. Garnish with parsley. Slice thinly.