Sunday, September 19, 2010

Garlic Balsamic Steak and Roasted Red Potatoes

We eat a lot of chicken around here, so I try to give Nick a break and feed him some manly red meat every once in a while. This recipe is one that I've made and posted about previously, but I'm updating it (and the crockpot chicken and dumplings recipe) because those recipes didn't include any photos. It's interesting how my knowledge of cooking has changed just in the last few months! It makes me so proud! Anyway, back to the recipe. The garlic is earthy and the balsamic is a little sweet, which makes a perfectly cooked steak taste delicious. Serve with the red potatoes recipe I included and have a wonderful day. You're welcome!

Roasted Red Potatoes

1/2 pound red potatoes
3 tablespoons extra virgin olive oil
Seasonings to taste:
Garlic powder
Onion powder

Cut up potatoes to a uniform thickness. Add to a ziploc bag with olive oil and seasonings. Let potatoes marinate in the bag on the counter for at least an hour. Cook on a foil-lined pan in a 350 degree oven until tender (when a fork goes in with little give).

Place under the broiler for a few minutes to crisp them up and serve with garlic balsamic steak.

Garlic Balsamic Steak

1 flat iron chuck steak
2 tablespoons of oil (we used extra virgin olive oil)
2 cloves garlic, minced
1/2 cup balsamic vinegar
Salt and pepper

Preheat the oven to 350 degrees. Heat the oil in a pan on medium heat. Season the steak on both sides with salt and pepper and then add to the hot pan.

Sear 2-3 minutes on each side and then transfer to an oven-safe dish.

Add the garlic to the pan with the oil. Stir to remove the bits of steak from the bottom of the pan. Let the garlic cook until fragrant, about 30 seconds.

Add in the balsamic vinegar. Let it bubble up and cook for a few minutes to reduce.

Pour the mixture on top of the steak. Add extra balsamic to the dish if it looks dry. Finish cooking it in the oven until the internal temperature of the steak is between 135-140 degrees (between 5-10 minutes). Let it rest for no less than 5 minutes and cut it on a bias to serve.

Enjoy with roasted red potatoes!

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