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


Red Wine Balsamic Grilled Chicken

We are always looking for new and delicious ways to prepare grilled chicken.  Normally I grab a packet of marinade mix, marinate the chicken, and the husband slaps it on the grill.  I read the ingredients on the back of one of those packets a few weeks ago and was horrified.  I am now trying to make all of my marinades from scratch, and was very excited to stumble across this recipe.  It’s been on my menu plan almost every week for awhile now, but I’ve never gotten a chance to make it.  Let me tell you, this was great!  The marinade goes together so quickly, add adds so much flavor and moisture to the chicken.  You can whip this up in a few minutes in the morning before work, and just throw it on the grill when you get home.  Unfortunately for us, our grill ran out of gas as soon as the husband turned it on, so I did end up pan frying these, and they were still great.  We will definitely be making these again soon…hopefully on the grill!  I served this with this Baked Garlic Rice Pilaf…YUM!

Red Wine Balsamic Grilled Chicken

4-5 boneless, skinless chicken breasts, about 3 lbs
1/4 c. balsamic vinegar
1/4 c. red wine vinegar
1 Tbsp olive oil
1 Tbsp honey
Juice of 1/2 a sweet lemon
1 clove garlic, minced
1 tsp dried mined onion
1 tsp kosher salt
1 tsp dried thyme
1/2 tsp cracked black pepper

-Pound chicken breasts down to uniform thickness throughout (about 1-inch thickness throughout)
-Place in large, deep dish and top with remaining ingredients.
-With tongs, flip chicken and move around to coat evenly.
-Cover and place in fridge for at least 1 hour and up to overnight.
-When ready to cook, remove chicken from fridge and place on sideboard to remove chill while starting grill.
-Preheat gas grill on high for 10 full minutes.
-Clear grates, turn heat to medium-low and place chicken on grates n a diagonal.
-Cover and cook untouched until nice grill marks form, about 5 minutes.
-Flip and continue cooking until cooked through, about 10 minutes.
-Flip one more time, on opposite diagonal, 2 minutes before cooking is complete to obtain grill cross-marks, if desired.
-Remove from heat and let meat rest, covered, on cutting board for 3-5 mins before cutting and serving.

Source: Good Things Catered

Chicken with Balsamic BBQ Sauce

In watching the new Cooking Channel, I got to watch an older episode of Everyday Italian, one of my favorite Food Network shows.  Giada was making Chicken with Balsamic BBQ Sauce, and I knew I had to make this, and soon!  I made it for dinner tonight, and I was not disappointed.  The hardest part of this recipe was waiting for the sauce to reduce because it smelled so good I wanted to eat it right away!  Everything came together so easily, and cleanup was a breeze.  I cooked the chicken on my cast iron grill pan (which I got for $15 at TJ Maxx…score!), but you can also do this on the grill, and even in the oven.  I highly recommend trying this recipe…you won’t be disappointed!


Chicken with Balsamic BBQ Sauce

For the Balsamic BBQ sauce:

1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

For the chicken:

4 boneless, skinless chicken breasts
Salt and freshly ground pepper

Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the chicken with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the chicken on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the chicken cooks.

Cook the chicken about 8 minutes per side.  Continually brush the chicken with BBQ sauce every few minutes. Remove the chicken from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.

Source:  Food Network Website

CEiMB: Lemon-Garlic Marinated Pork Chops

This is my very first Craving Ellie in My Belly post!  I’m excited to cook along with everyone.  The husband and I are both painfully picky when it comes to food, and I’m hoping that this experience will encourage us to try some different, and healthy foods. 

This week’s recipe was chosen by Debbie from Dining with Debbie.   The original recipe was for lamb chops rather than pork chops, but I had two issues with the lamb chops.  One, they were crazy expensive at the grocery store ($11.59/pound!!!) and, two, I’ve never had lamb before and quite frankly, it doesn’t sound too appealing to me.  This marinade is amazing!  These were seriously the best pork chops we’ve ever had, and the toddler even ate almost an entire pork chop!  I would love to try this marinade on chicken as well.  It’s a great weeknight main dish that came together in a flash, and will definitely be in our rotation.  Enjoy!!

Lemon-Garlic Marinated Pork Chops

1 Tbsp olive oil
2 Tbsp fresh lemon juice
1/2 tsp finely grated lemon zest
2 Tbsp chopped fresh oregano or 2 tsp dried
6 cloves garlic, minced (about 2 Tbsp)
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 boneless, center cut pork chops

Preheat the broiler, grill, or grill pan over medium heat. 

In a small bowl, stir together the oil, lemon juice and zest, oregano, garlic, salt and pepper.  Put the pork chops in a sealable plastic bag and pour the marinade over them.  Move the chops around in the bag so the marinade coats them well.  Seal the bag and marinate for 20 minutes to 1 hour at room temperature. 

Remove the chops from the marinade and discard the marinade.  Grill or broil the chops until cooked through.

Source:  Adapted from “The Food You Crave: Luscious Recipes for a Healthy Life” by Ellie Krieger, p. 190