Grilled Steaks with Balsamic Teriyaki

Wow, it’s been awhile since I’ve updated the blog with actual recipes and not just meal plans!  It’s been a hectic few weeks, and I actually have about four posts from the last several weeks.  Hopefully I can get caught up this week!

I’ve mentioned before that the husband and I are big fans of Asian cuisine, and are often ordering Chinese take-out (it’s been one of my big pregnancy cravings!).  I’m always on the look out for good Asian recipes that are similar to the take-out we get, but much better for you.  That’s when, after seeing plenty of great recommendations, I bought The Steamy Kitchen Cookbook by Jaden Hair.  I have a good number of recipes flagged to try, but this recipe jumped out at us as something we wanted to try, and soon.  As I expected, it did not disappoint.  The marinade was very flavorful and had the great Asian flavors we love, along with the delicious flavor of balsamic vinegar.  It was very easy to throw together…the only mistake I made was not reading the recipe and didn’t allot enough marinade time, but we just postponed this to another night and let it marinate for 24 hours.  So good!

Grilled Steaks with Balsamic Teriyaki

1 lb skirt steak (or other steak of your choice – we used sirloin)

Balsamic Teriyaki Sauce
1 1/2 Tbsp unsalted butter
1 shallot, minced
2 cloves garlic, finely minced
1 cup balsamic vinegar
2 tsp sugar
1/4 cup chicken stock
2 Tbsp soy sauce
1 Tbsp mirin (sweet rice wine)

To make the Balsamic Teriyaki 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 the aromatics are soft.  Watch to make sure you don’t burn the shallots or garlic.

Pour the balsamic vinegar in and bring to a boil.  When boiling, immediately turn the heat to medium-low and simmer, uncovered, for 15 minutes, or until reduced by half.  The balsamic should be thick, glossy and coat the back of a spoon.  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 and reserve 1/2 cup of the sauce for marinating and the remaining 1/4 cup for serving.

If you’re marinating the steak before grilling it, place the steak and just 1/2 cup of sauce in a large sealable plastic bag.  Marinate 2 hours or overnight in the refrigerator.  Thirty minutes prior grilling, remove steak from refrigerator and let it sit at room temperature.  Discard the marinade and pat the steak very dry.

Preheat the grill for direct grilling over hight heat.  Add the steak to the hot grill.  The pieces should not be touching.  Cook for 3 to 5 minutes on each side for medium rare.  Skirt steak varies in thickness, so you might want to add the thicker pieces to the grill first and give them an extra minute head start. 

Let the grilled steak rest for 5 minutes, then cut ACROSS the grain for ultimate tenderness.  Pour the remaining 1/4 cup Balsamic Teriyaki Sauce over the meat.

Source:  From The Steamy Kitchen Cookbook by Jaden Hair, page 90


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