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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 1/4 to 1 1/3 lb shoulder petite tender steak
1/4 cup balsamic vinegar
2 tbsp canola oil
1 1/2 tbsp honey
2 garlic cloves, pressed
1 1/2 tsp chili powder
1/2 tsp kosher salt, dried crushed red pepper and pepper
Trim steak, if necessary, and cut into 2-inch medallions.
Stir together balsamic vinegar and next 7 ingredients in a large, shallow dish or zip-top plastic freezer bag; add medallions, turning to coat. Cover or seal, and chill 8 hours, turning once after 4 hours.
Remove medallions from marinade, discarding marinade. Place on a lightly greased wire rack in a heavy-duty aluminum foil-lined roasting pan. Broil 6 inches from heat 6 to 8 minutes on each side or to desired degree of doneness. Remove steaks from oven, and let stand 5 minutes. Serves 4
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HONEY-BALSAMIC BROILED STEAKS
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 1/4 to 1 1/3 lb shoulder petite tender steak
1/4 cup balsamic vinegar
2 tbsp canola oil
1 1/2 tbsp honey
2 garlic cloves, pressed
1 1/2 tsp chili powder
1/2 tsp kosher salt, dried crushed red pepper and pepper
Trim steak, if necessary, and cut into 2-inch medallions.
Stir together balsamic vinegar and next 7 ingredients in a large, shallow dish or zip-top plastic freezer bag; add medallions, turning to coat. Cover or seal, and chill 8 hours, turning once after 4 hours.
Remove medallions from marinade, discarding marinade. Place on a lightly greased wire rack in a heavy-duty aluminum foil-lined roasting pan. Broil 6 inches from heat 6 to 8 minutes on each side or to desired degree of doneness. Remove steaks from oven, and let stand 5 minutes. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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