No need for steak sauce with this easy recipe that uses a balsamic glaze instead, and a lack of good weather or an outdoor grill doesn’t matter; it’s all done in one pan.
The recipe is adapted from Bon Appétit, which recommended drizzling some of the glaze and a squeeze of lemon on arugula on the side. I’ve tried that and it’s good. If you’re going to use the glaze only on the steak, you can make a little less. I don’t know how old this recipe is, but it also suggested topping the already-rich steak with a blob of butter. Um, no thanks.
Steak with Balsamic Glaze
Adapted from Bon Appétit
1 tsp olive oil
12 oz tender steak, such as rib-eye or tenderloin
salt and fresh-ground pepper
1 small shallot, minced
1/2 tsp dark brown sugar
1/4 cup / 2 oz balsamic vinegar
Heat the olive oil in a heavy-bottomed, non-reactive pan over medium-high heat. Season the steak on both sides with salt and pepper and cook to the desired doneness. Medium-rare takes approximately 5 minutes for the first side and 4 miutes for the second.
Remove to a serving plate. Add the shallot, brown sugar and balsamic vinegar to the pan and mix well. Bring to a boil and cook, stirring constantly, until the glaze is glossy, thick and reduced, 1 to 2 minutes.
Slice steak and drizzle with glaze.
Serves 2
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Streamlined Steak Sauce
The Perfect Steak
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