Tuesday, November 29, 2011

Balsamic Glazed Steak with Caramelized Onions

I don't use balsamic vinegar very often, even though we have it in a nice decorative bottle next to our olive oil to readily pour out. But when I do use it, this is one of my favorite recipes to use it for. Plus, this recipe calls for caramelized onions, which I could pop into my mouth plain, like real pieces of caramel. So, that's a total plus, right?

So when reducing balsamic vinegar, or maybe balsamic vinegar is always like this, it sends its aroma throughout the house. The smell is so strong, that if you put your head over the pot and smell directly, you might end up having a cough attack as the vinegar literally attacks your nose. But, it tastes good, so its alright. Just don't breathe the fumes in directly.

We made this recipe once before, a while back, but made the mistake of cutting our meat pre-grilling it. It was still pretty good, but this time it was much better.  Because before the meat was a little dry and tough, and this time it was moist and succulent and delicious.

2/3 cup balsamic vinegar
1 onion, sliced
1 TBS olive oil
1 tsp salt
1 lb steak (flank, if you have it) **
Worcestershire sauce
Lemon pepper dressing
6 small pitas ***

**Ours was 1 lb, but cut into thirds
***We had it this time on pitas, but the meat and onions taste good by themselves as well.

1. Preheat charcoal, gas or electric grill.
2. Drizzle Worcestershire sauce onto steak pieces, and rub in.
3. Marinade steak pieces in lemon pepper dressing for 15-20 minutes
4. In a small sauce pan, bring balsamic vinegar to a boil.
5. Reduce heat to medium low and simmer until vinegar is reduced to about 1/4 cup, this will take about 5 minutes.
6. Heat olive oil in a large skillet over medium high heat.
7. Add onions to hot oil, and sprinkle with salt.
8. Saute onions, stirring occasionally until golden brown, or about 22 minutes.
9. Grill steak about 5-6 minutes on each side, or until it reaches desired doneness.****
10. When steak is done, cut into thin strips (about 1/4 inch.
11. Place 3-4 strips of meat onto one pita, top with onions and drizzle with vinegar sauce.
12. Enjoy!

****Measure how done the steak is with a thermometer, here are some tips on the correct temperatures for meat. My recommendation is 140 for this steak, or medium done.

Mmmm, this was so good. I hope you enjoy this as much as we did. Funnily enough we had this with a side of leftover green bean casserole (from Thanksgiving). It was perfect. ;)

Recipe inspired by My Recipes.


  1. Oh man your blog is making me hungry!! Sure beats the top ramen I'm eating right now lol ;) New follower here from the blog hop! Thanks for joining us!

  2. Whoa! This looks fantastic! I wish I was having this masterpiece for dinner instead of reheated ravioli. Can't wait to try it :)


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