Wednesday, March 7, 2012

Balsamic Steak and Asparagus

We enjoyed a delicious steak dinner the other night and the preparation could not have been more simple.  We paired the steaks with asparagus and red wine.  

Photo: my own
2 (6-8 ounce) steaks
1/2 teaspoon salt
black pepper to taste
1/4 cup balsamic vinegar + 1 tablespoon, divided
1/4 cup dry red wine
pinch of brown sugar
2 cloves minced fresh garlic
1 large bunch asparagus, stems cut and stalks washed
1  tablespoon champagne vinaigrette (Italian salad dressing will substitute well)

Let steaks sit out until they reach room temperature.  This helps keep them tender.  
Set oven broiler on low
In medium saucepan, add 1/4 cup balsamic, red wine, sugar and garlic.  Bring to boil, then reduce and let simmer until mixture becomes a thicker syrup-like liquid.
Meanwhile, sprinkle salt and pepper over steaks on all sides
Place steaks in broiler pan (aluminum, not glass) or a cast iron skillet and broil for 5 minutes.  
Remove steaks from oven, turn steaks over and turn broiler to high.
Pour balsamic glaze over steaks in pan and return to oven cooking 3 minutes on each side for medium rare.  
Meanwhile, throw asparagus spears in a large ziploc bag or plastic container with lid.  Add 1 tablespoon champagne vinaigrette and 1 tablespoon balsamic.  Mix well.  Cook on skillet at high temperature, turning spears to cook through.  

Serve steak and asparagus with a dry red wine.


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