Grilled Steak with Balsamic Teriyaki Sauce

Tips from the Betty Crocker Kitchens

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  "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)