Brought to you every Tuesday by Dicorte's Bar & Beverage

May 09, 2006
Balsamic Basted Steak

See the recipe below!

Grill the steaks however you choose.

"Sticks" wine, from Dicorte's Bar & Beverage, a great Australian Shiraz.

The finished product.

The Recipe:
Balsamic Basted Steak

For the marinade:

3 tablespoons of olive oil
2 tablespoons of coarse mustard
2 tablespoons of balsamic vinegar
1/2 teapoon of salt
1/2 teaspoon of freshly ground pepper
2 sprigs of fresh rosemary
4 steaks of your choice. Fillet Mignon is the best.

Mix all of the ingredients in a bowl. Place the steaks in a bag and pour the mixture over the meat. Place the sprigs of rosemary on top of the meat. Set in the refrigerator for at least 30 minutes.

Other ingredients.

One red onion and grape tomatoes

Slice the red onion into wedges and cut the grape tomatoes in half.

In a skillet, heat two tablespoons of olive oil. When hot, place the onion wedges in the skillet for about 3 minutes. Then add the tomatoes. Heat them for a few minutes. Take out of the skillet and place to the side. Add the steaks to the skillet and cook for 4 minutes on each side or desired outcome.

* If you can grill the steaks and the onions that would be great, probably better than cooking in a skillet. If you grill, change the tomatoes to roma tomatoes. (or they will fall through the grill!)