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Grilled Steak with Balsamic Teriyaki Sauce

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Blogger, Jaden Hair of steamykitchen.com shares a recipe.
Try a delicious new grilled steak pairing sweet and salty teriyaki with a deep, dark and rich balsamic vinegar.

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( 8 Ratings)

8 Ratings

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Prep Time 20 min
Total Time 30 hr 0 min
Servings 4

Ingredients

4: - 1 1/2-inch thick (2 pounds) filet mignon steak

1: teaspoon salt

1: teaspoon black pepper

2: tablespoons vegetable oil

Balsamic Teriyaki Sauce

1 1/2: tablespoons unsalted butter

1: shallot, minced

2: cloves garlic, finely minced

1: cup balsamic vinegar

2: teaspoons sugar

1/4: cup Progresso® beef flavored broth (from 32-ounce carton)

2: tablespoons soy sauce

1: tablespoon mirin (sweet rice wine)

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Directions

1 Preheat the oven to 450°F. Season the filets with salt and pepper on both sides. Let the filet mignon rest at room temperature for 20 minutes. While the steaks are resting prepare the Balsamic Teriyaki Sauce.
2 In a sauce pan, melt the butter until bubbling. Add shallots and garlic; cook for 3 minutes or until the aromatics are soft and sweet (watch to make sure you don't burn the shallots or garlic). Add the balsamic vinegar; bring to a boil. Once boiling, reduce the temperature. Simmer for 15 minutes until the sauce is reduced in half. The balsamic should be thick, glossy and coat the back of a spoon.
3 Add the sugar, broth, 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.
4 Heat a large frying pan over high heat until almost smoking. Add the cooking oil and swirl to coat. Place the steak filets in the frying pan, not touching. Cook for 2 minutes, turn the steaks over and cook an additional minute.
5 Transfer the steaks to an ungreased baking sheet; place in oven. Cook for 4-6 minutes; depending on desired degree of doneness. For medium-rare, the internal temperature of the filet mignon should read 140°F-150°F. Remove to a plate and let rest for 5 minutes before serving. Serve with balsamic teriyaki poured over the steaks.

EXPERT TIPS

Expert Tips

"This Balsamic Teriyaki recipe is from my new cookbook, "The Steamy Kitchen Cookbook". It's a pairing of a sweet/salty teriyaki with a deep, dark and rich balsamic vinegar that is so incredibly different than any other type of steak sauce that you've tasted. I'm sure you'll fall in love with it! You can use it as a sauce or a mairinade (it's a great marinade for skirt or flank steak!) While Filet Mignon is a pricey cut (my husband's favorite cut of steak), we definitely splurge during holiiday celebrations and go all out for filet mignon. Of course, you can substitute with any cut of steak, just grill to deired temperature. If you're using Filet Mignon and feeding 4 people, it's best to go to a big warehouse superstore and by an entire tenderloin that you can cut up yourself. Use the center, thick portion of the tenderloin (use the ends for other recipes, like a beef stroganoff or stir-fry) and cut the center into 4 filets, 8 ounces each." - Do not caramelize the shallots, just soften. - Reduce the sauce until it coats the spoon. - I recommend pulling the meat from the refrigerator and letting it “rest” – 20 minutes before baking – this is done to retain the moisture within the steak before baking. - Homemade teriyaki is very simple to prepare and super delicious – you’ll never use prepared teriyaki again. - I used a 12-inch cast iron skillet - Steaks were 140+ degrees after 6 minutes, perfectly done. - Mirin – “ a low-alcohol, sweet, golden wine made from glutinous rice. Mirin adds sweetness, and flavor to a wide variety of dishes.” (Food Lover’s Companion – Herbst and Herbst)

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 230),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 9g, 9% Trans Fat 1g 1% ),
Cholesterol: 105mg; 105%;
Sodium: 1190mg; 1190%;
Total Carbohydrate: 18g; 18%
(Dietary Fiber 0g 0% Sugars 12g 12% ),
Protein: 50g; 50%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 30%;

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 1/24/2013 3:37:26 PM REPORT ABUSE posterunknown said:

Rating:

Excellent recipe. I made this for dinner last night. My sauce didn't thicken and I can't figure out why. It was still delicious, though. I served this with baked potatoes and whole green beans.

This reply was: Helpful Inspiring

Posted 1/1/2013 5:18:44 PM REPORT ABUSE Erniecrockpotter said:

Rating:

Awesome awesome awesome! I smoked a flank steak with some old 2x4's I had before throwing on the grill, gave em a real hardwood smoky flavor. Followed the recipe to the T, except instead of balsamic vinegar I used apple cider vinegar, gave the steak kind of a salty vinegar taste. Instead of reducing the vinegar like the guy below, I get mine in a spray bottle and l literally soak the beef in it, really helps in grilling the vinegar does wonders with the heat. Spray bottle idea is just for convince, I wouldn't waste the time to reduce the sauce, it comes out to sweet, go with the spray bottle and apple cider vinegar, remember dark meat dark vinegar, or sauce so to speak, white meat white vinegar.

This reply was: Helpful Inspiring