while steaks rest add the remaining of wine to the marinade and bring to a boil for 5 mins. Add the shallots and continue cooking for another 5-10 mins or until sauce is reduced by half. With all the talk of red meat being bad for you, i try to create meals where im not serving just a steak as the main dish, but creating a new dish that has less meat and more nutrients. This one uses thin sliced sirloin, or you can use flank steak or other thin cut steak. Ok, so originally i had planned on this romantic post talking about valentines day and how to woo your sweetie with a big chunk of tender steak smothered with a sweet balsamic reduction. In order to do that i needed to woo my sweetie, so i had a story to tell yall. this was heaven, i sauteed about a cup each of onions & mushrooms in 1 tbsp each butter, olive oil, & 1 clove garlic when tender moved to a bowl, increased heat and placed steak in pan, turning after 1 min each side, did not cover, and turning again after 4 min each side, added the balsamic. Blueberry balsamic glazed steak notes steaks are often broiled during the wintertime at my house. Nevertheless, blueberry balsamic glazed steak will not only give you summertime flavor but will give the aroma of summer as well. For the rosemary balsamic glaze heat the olive oil in a small saucepan over medium-high heat. 4) remove the steaks to a plate, cover them with foil and set aside. 5) add a tiny bit more oil in the pan and add in the garlic, let it cook for about a minute, pour in the beef stock and let it cook for a couple minutes or until the beef stock reduces by half. 6) add in the balsamic and butter and let that cook for another minute as well. Balsamic marinated strip steaks are on the menu and if you havent made this marinade yet, you must print it out asap! Since strip steak is a leaner cut of beef and pastured beef tends to be less fatty in general, i created a quick marinade that would help tenderize the meat and work really well for caramelizing on the grill. Belly! Make this balsamic steak once, and it will become your go-to recipe. Our chefs paired it with creamy polenta, blistered tomatoes, and gre.