Balsamic and Mustard Glazed Steak
A sophisticated main course. The acidity of balsamic vinegar and the kick of mustard perfectly complement the rich beef, resulting in a tender and savory steak.
Balsamic and Mustard Glazed Steak
A sophisticated main course. The acidity of balsamic vinegar and the kick of mustard perfectly complement the rich beef, resulting in a tender and savory steak.
Ingredients
- 32 oz beef steak (flank or skirt)
- 4 oz olive oil
- 4 oz balsamic vinegar
- 2.5 oz Dijon mustard
- Salt and pepper, to taste
- 8 fresh basil leaves, sliced
Instructions
In a large bowl, whisk olive oil, balsamic vinegar, and Dijon mustard until emulsified.
Submerge the steak in the marinade, cover with plastic wrap, and refrigerate for approximately two hours.
Remove the steak from the refrigerator and allow it to reach room temperature before cooking.
Preheat the cooking appliance to 400°F. Place the steak inside and cook for 7 minutes.
After cooking, slice the steak against the grain. Season with salt and pepper and garnish with sliced fresh basil.
Nutrition Facts
Amount per 1 servingChef's Tip
"Flip the steak halfway through the cooking time for even cooking. Slice the meat against the grain to ensure maximum tenderness."