Katie's Plate-Lick'n Balsamic Steak
By: Kate Kaplan
Published: Sunday, January 17, 2010 - 6:35am

Ingredients




4 steaks ( I used flat iron steaks)
2 tablespoons kosher salt
2 tablespoons unsalted butter
3/4 cup balsamic vinegar
olive oil

1 shallot, diced (optional)

Preparation

1 Heat a large  non-stick pan on high and sprinkle 2 tablespoons kosher salt in the pan. When the salt begins to jump (yep, jump) add in the steaks and cook on medium-high for about 3-4 minutes per side until the inside temperature reaches 145˚F. You can sear the steaks and transfer to the oven if you prefer.   Remove the steaks and allow them to rest. 2 Turn the heat to medium and in the same pan add the butter and a few drops of olive oil to keep the butter from burning. Add in about 1/2 cup balsamic and the optional shallot. Be careful, the balsamic might splatter.  Turn the heat up to medium-high.  Stir for a few minutes until the balsamic sauce has thickened up to a syrup, about 3-4 minutes, add in the remaining balsamic vinegar. 3 Serve the steak with noodles, rice or mashed potatoes to soak up the delicious sauce. Pour the balsamic sauce over the steak and get ready to lick the plate.

About


One of my absolute favorite recipes is Balsamic Steak. I am not a big red meat person. I like steak, but I prefer fish, chicken and turkey as a more cost efficient meal.  Steak is really good for a special occasion or when you get a great deal and I always buy meat on sale and freeze it for a future dinners. But this recipe is worth the wait and the cost.  I have been making this recipe for so long, I don't even know which cookbook I got it from.
I really only cook steak a few ways, but I love this recipe so much that 9 times out of 10,  I will make it.  In fact, when I told my Dad that I was making steak tonight, he knew exactly which recipe I was using.  I love this steak with balsamic sauce so much, I could easily eat all of these steaks... no matter how full I am! As I was licking the plate (yes I did!!!!!!!),  I was wishing for a good crusty bread to dip into the sauce.