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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Steaks With Balsamic Steak Sauce |
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Serves: 4 Print this RecipeThis recipe probably doesn’t belong in this book. It takes a standard two-ingredient preparation, grilled steak served with bottled steak sauce, and ups the ante. I’ve included it for a noble reason--flavor. The sweet tangy spicy pulpy cacophony that is steak sauce is phenomenally easy to mix up. Made from just four ingredients, it keeps for months and will give you the prestige that only someone who makes his own sauce can possess. 2 tablespoons olive oil 1 teaspoon dried Italian seasoning, blend 1 to 1 1/2 pounds boneless beef tenderloin steaks, sirlion steaks, or porterhouse steaks 1/3 cup balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon spicy brown mustard 2 teaspoons catsup Combine the olive oil and the seasoning; rub into the surface of the steaks, and set aside for 10 to 20 minutes. Preheat a grill or broiler. Meanwhile, make the sauce by boiling the balsamic vinegar in a skillet for 1 minute. Stir in the Worcestershire sauce, mustard, and ketchup. Grill or broil the steak to the desired degree of doneness, about 5 to 7 minutes per side for medium, depending on thickness. Serve with the sauce. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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