Honey-Balsamic Broiled Steaks

Name: Honey-Balsamic Broiled Steaks
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 2 Tbsps canola oil; 2 teaspoons chili powder; 2 garlic cloves, pressed; 2 Tbsps honey; 1 teaspoons kosher salt; 1 teaspoons freshly ground pepper; 1 teaspoons dried crushed red pepper; 567 grams shoulder petite tender steak

Honey-Balsamic Broiled Steaks might be just the main course you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 400 calories, 29g of protein, and 27g of fat per serving. This recipe serves 4. If you have balsamic vinegar, shoulder petite tender steak, pepper, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It will be a hit at your valentin day event. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Trim steak, if necessary, and cut into 2-inch medaillons.

Ingredients you will need

Steak

Stir together balsamic vinegar and next 7 ingredients in a large, shallow dish or zip-top plastic freezer bag; add medaillons, turning to coat. Cover or seal, and chill 8 hours, turning once after 4 hours.

Ingredients you will need

Balsamic Vinegar

Remove medaillons from marinade, discarding marinade.

Ingredients you will need

Marinade

Place on a lightly greased wire rack in a heavy-duty aluminum foil-lined roasting pan.

Equipment you will use

Aluminum Foil

Roasting Pan

Wire Rack

Broil 6 inches from heat 6 to 8 minutes on each side or to desired degree of doneness.

Remove steaks from oven, and let stand 5 minutes.

Ingredients you will need

Steak

Equipment you will use

Oven

Equipment

Ingredients

Servings:

59milliliters

balsamic vinegar 2Tbsps

canola oil 2teaspoons

chili powder 2

garlic cloves, pressed 2Tbsps

honey 1teaspoons

kosher salt 1teaspoons

freshly ground pepper 1teaspoons

dried crushed red pepper 567grams

shoulder petite tender steak

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Tinga Rio Reserve Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.