THE BEST EASY BALSAMIC STEAK MARINADE RECIPE
Make the BEST easy balsamic steak marinade recipe in minutes! Balsamic vinegar steak marinade is easy and flavorful. Try this 5-INGREDIENT sirloin steak marinade with oven steaks!
Provided by Maya Krampf
Categories Condiment
Time 5m
Number Of Ingredients 8
Steps:
- Whisk together all marinade ingredients in a small bowl.
- Pour the marinade into a gallon zip lock freezer bag. Add the steaks, seal the bag, and move them around to coat well.
- Marinate for at least 3 hours and no more than 8 hours. (More may result in mushy meat.)
- Cook sirloin steaks as desired on the grill, or cook steaks in the oven like this.
Nutrition Facts : Calories 450 kcal, Carbohydrate 5 g, Protein 49 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 138 mg, Sodium 1052 mg, Sugar 1 g, ServingSize 1 serving
STEAK GORGONZOLA WITH BALSAMIC REDUCTION OVER PASTA
This recipe is similar to a dish made at Olive Garden. It includes instructions for preparing the balsamic reduction and alfredo sauce, though both items may be purchased already prepared. This is a family favorite!
Provided by jarhoops
Categories Steak
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- A key to this recipe is marinating the steak for at least 1 hour, I prefer half a day or more. If you will be making your own alfredo sauce and/or balsamic reduction these can and should be done first. They can then be refrigerated for future use or set on a back burner until the steak and pasta are cooked.
- MARINATED STEAK PREPARATION.
- Cut beef into 1/2" cubes and set aside.
- Add the italian dressing to the beef, toss and let marinate for at least 1 hours
- ALFREDO SAUCE.
- Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer. Slowly whip in all the cheese, then remove from heat.
- In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture. Slowly add the egg yolk mixture back into the remaining cream mixture. (This will increase the temperature of the egg yolks which is called tempering).
- Season to taste with the salt and fresh cracked black pepper.
- Refrigerate until needed.
- BALSAMIC REDUCTION.
- Take the bottle of balsamic vinegar and pour it into a saucepan with about 1/2 cup of sugar. Heat, stirring constantly for about 20-25 minutes until the sauce reduces to about half and coats the spoon. Don't allow to boil as the sugar will burn. You'll know when it's the right consistency when you take a little dab (about the size of a pearl) and put it on a chilled plate, and it holds it's shape pretty well. Cool and store in a covered container.
- COMPLETE MEAL.
- Heat Alfredo sauce in large sauté pan.
- Add onion, spinach and gorgonzola cheese.
- Grill steak to desired doneness.
- Cook pasta. Place drained pasta in sauté pan with heated alfredo sauce.
- Toss pasta with sauce and place on a large platter.
- Place grilled beef on pasta and sauce.
- Drizzle with balsamic glaze.
- Sprinkle remaining gorgonzola cheese and sun dried tomatoes.
- Enjoy with a tomato salad and a nice glass of wine!
Nutrition Facts : Calories 1794, Fat 91.1, SaturatedFat 39.6, Cholesterol 611.8, Sodium 1693.5, Carbohydrate 140.8, Fiber 4.9, Sugar 45.3, Protein 98.8
GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Heat a grill pan to medium heat.
- Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare.
- Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.
- Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.
COPYCAT OLIVE GARDEN STEAK GORGONZOLA ALFREDO RECIPE
Copycat Olive Garden steak gorgonzola topped on a creamy alfredo sauce folded in fettuccini noodles and fresh baby spinach.
Provided by Sandra Shaffer
Categories Main - Beef
Time 40m
Number Of Ingredients 20
Steps:
- In a jar with a lid shake together the salad dressing, rosemary, balsamic vinegar, salt, and black pepper. Place the steak in a ziplock the bag and add the steak marinade. Seal bag and rest at room temperature on the counter for 30 minutes.
- Prepare the balsamic glaze by pouring 1 cup balsamic vinegar and the brown sugar into a small saucepan. Bring to a boil over medium-high heat. Reduce heat and allow to simmer, stirring often, until the liquid has reduced by half. The glaze will continue to thicken as it cools. Set aside.
- Place pasta in a large pot of boiling water seasoned with salt. Cook according to manufacture's instructions stirring a couple of times to break apart the pasta before draining.
- Melt the butter in a medium saucepan over medium-high heat. Add the heavy whipping cream, garlic powder, nutmeg, salt and black pepper. Whisk ingredients to combine. Bring the ingredients to a boil, stirring constantly, and reduce heat to medium. Stir in the grated parmesan cheese and gorgonzola crumbled cheese until melted and slightly thickened.
- While the sauce is cooking, heat a heavy skillet over medium-high heat. Add the olive oil and butter. Place the steak into the skillet, and cook for 2 to 3 minutes per side or until desired doneness.
- Toss the gorgonzola Alfredo sauce with the prepared pasta and spinach. Mix until all the pasta is coated with sauce and the spinach has wilted.
- For family style, add the gorgonzola Alfredo pasta to a serving plate. Add the prepared steaks. Drizzle balsamic sauce over the steaks and top with additional gorgonzola crumbles and sun-dried tomatoes (optional).
- To serve individual plates follow above directions dividing the ingredients on 4 large dinner plates. Serve remaining balsamic sauce on the side.
Nutrition Facts : Calories 1859 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 419 milligrams cholesterol, Fat 127 grams fat, Fiber 3 grams fiber, Protein 90 grams protein, SaturatedFat 61 grams saturated fat, ServingSize 1, Sodium 2081 grams sodium, Sugar 34 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 54 grams unsaturated fat
BALSAMIC MARINATED STEAKS WITH GORGONZOLA /TOMATO TOPPING
Make and share this Balsamic Marinated Steaks With Gorgonzola /Tomato Topping recipe from Food.com.
Provided by startnover
Categories Steak
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Marinade:.
- combine all ingredients in a blender and pulse till garlic is chopped up (30-60 seconds). This will be thick.
- Lay your steaks in a non-corrosive baking dish and poke with a fork.
- Spread with marinade, flipping steaks to cover all sides.
- Cover and refrigerate at least 12 hours.
- Topping:.
- Gently stir all ingredients together till well blended.
- Grill steaks to your preference, sprinkling with salt on each side after searing.
- Just before serving spoon topping on steaks.
- Cooking time is not included.
Nutrition Facts : Calories 230, Fat 21.1, SaturatedFat 5, Cholesterol 10.6, Sodium 203.4, Carbohydrate 7.2, Fiber 1, Sugar 1.4, Protein 4.4
BALSAMIC SIRLOIN STEAKS
I found this recipe in our local newspaper. It produces a wonderfully flavored tender grilled steak. Cook time includes marinading.
Provided by Chris from Kansas
Categories Steak
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a resealable plastic bag, combine vinegar, oil, basil, mustard, garlic and sugar; mix well.
- Add steak, turn to coat and marinate in refrigerator 15 minutes to 2 hours, turning occasionally.
- When ready to cook, remove steak and discard marinade.
- Grill steak 17 to 21 minutes for medium-rare to medium doneness, turning occasionally.
- Season with salt and pepper, to taste.
- Slice steak crosswise and serve.
BALSAMIC-SEASONED STEAK
This simple recipe ensures a tender steak without a long marinating time. Steak sauce and balsamic vinegar are a great team, and you can't go wrong with melty Swiss on top.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat broiler. Place steak on a broiler pan; sprinkle with pepper. Broil 4 in. from heat 7 minutes. Meanwhile, mix vinegar and steak sauce., Turn steak; drizzle with 1 tablespoon vinegar mixture. Broil just until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes. , Remove steak to a cutting board; let stand 5 minutes. Cut steak into 1/4-in. slices; return to broiler pan, arranging slices close together. Drizzle slices with remaining vinegar mixture; top with cheese. Broil just until cheese is melted, 30-60 seconds.
Nutrition Facts : Calories 188 calories, Fat 8g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
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