Shelly's Recipe

BALSAMIC TERIYAKI STEAK

Category: Steaks - Beef

For the steak:
1 lb flank steak
2 tbsp high-heat cooking oil (if cooking in a frying pan)

For the sauce:
1 1/2 tbsp unsalted butter
1 small shallot, minced
2 cloves garlic, finely minced
1 cup balsamic vinegar
2 tsp sugar
1/4 c store-bought or home-made beef, chicken, or vegetable stock
2 tbsp soy sauce
1 tbsp mirin (sweet rice wine)

To make the sauce: Add the butter to a saucepot and set over medium-low heat. When the butter just starts to bubble, add the shallots and garlic and cook for 3 minutes or until soft. Watch to make sure you don't burn them.

Pour the balsamic vinegar in, turn the heat up, and bring to a boil. When boiling, immediately turn the heat down to medium-low and simmer, uncovered, for 15 minutes, or until reduced by half. Add the sugar, stock, soy sauce, and mirin. Stir well and bring to a boil. When it reaches a boil, immediately turn the heat to low and let simmer for 5 minutes. Let cool.

To make the steak: If you're grilling outdoors, preheat the grill for direct grilling over high heat. If you're cooking the steak on a stovetop, set a large frying pan or griddle over high heat. When a bead of water sizzles and evaporates upon contact, add the oil and swirl to coat.

Add the steak to the hot grill or pan in one layer. Cook for 3-5 minutes on each side for medium-rare.

Let the steak rest for 5 minutes, then slice across the grain. Pour the balsamic teriyaki sauce over the meat. Serves 2-4