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Grilled Steak with Balsamic Teriyaki

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Daytime

Published: December 9, 2009

Serves 4 as part of a multicourse meal

1lb (500 g) skirt steak (or other steak of your choice)
2 tablespoons high-heat cooking oil (if cooking in frying pan)

Makes about 3/4 cup (185 ML)
Balsamic Teriyaki Sauce
1 1/2 tablespoons unsalted butter
1 shallot, minced
2 cloves garlic, finely minces
1 cupt (250 ml) balsamic vinegar
2 teaspoons sugar
1/4 cup (65 ml) store-bough or home-made Beef, Chicken, or Vegetable stock
2 tablespoons soy sauce
1 tablespoon mirin (sweet rice wine)

1. To make the Balsamic Teriyaki Sauce, add the butter to a saucepot and set over medium-low heat. When the butter just starts to bubble, add the shallots and the garlic and cook for 3 minutes or until aromatics are soft. Watch to make sure you don't burn the shallots or garlic.

2. Pour the balsamic vinegar in and bring to a boil. When boiling, immediately turn the heat to medium-low and simmer, uncovered, for 15 minutes or until reduced by half. The balsamic should be think, glossy and coat the back of a spoon. Add the sugar, stock, soy sauce and mirin. Stir well and bring to a boil. When it reaches a boil, immediately turn the heat to low and let simmer for 5 minutes. Let cool and reserve 1/2 cup of the sauce marinating and the remaining 1/4 cup for serving.

3. If you're marinating the steak before grilling it, place the steak and just 1/2 cup (125 ml) of sauce in a large sealable plastic bag. Marinate 2 hours or overnight in the refrigerator. Thirty minutes prior to grilling, remove steak from refrigerator and let it sit at room temperature. Discard the marinade and pat the steak very dry.

4. Grilling outdoors. If you're grilling outdoors on your barbecue grill (my preferred method), preheat the grill for direct grilling over hight heat. Grilling in pan or stovetop: If you're cooking the steak on the stovetop, se a large frying pan or griddle over high heat. When a bead of water sizzles and evaporates upon contact, add the oil and swirl to coat.

5. Add the steak to the hot grill or pan in one layer. The pieces should not be touching. Cook for 3 to 5 minutes on each side for medium-rare. Skirt steak varies in thickness, so you might want to add the thicker pieces to the grill or pan first and give them an extra minute head start.

6. Let the grilled skirt steak rest for 5 minutes, then cut across the grain for ultimate tenderness. Pour the remaining 1/4 cup (65 ml) of the Balsamic Teriyaki Sauce over the meat.

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