If my husband could eat one thing for the rest of his life, it would probably be steak.
Whenever he’s given his choice for dinner, that’s usual his pick. I don’t mind because I also love a great steak.
The other day we took the kids out to eat at a popular food chain, known for their steaks. Needless to say I was so disappointed once we got our food. My steak was undercooked, (still mooing, 🐮 as my brother in-law says) and it was really under seasoned. I was even more disappointed once I got the bill and learned I could have made this meal for a fraction of the cost.
I learned a long time ago that putting balsamic vinegar in a steak marinade works for two reasons. Number one it adds great flavor to the meat. The second reason, and probably the most important reason, is it acts as a natural tenderizer. The acidity breaks down the muscle fibers making tougher cuts of meat tender and juicy. Any type of vinegar, cooking wine, or acidic fruit juice, can be used with the same result.
Also, a key factor to making a great steak is to allow your meat ample time to marinate in that acidic marinade, and to let steaks reach room temperature before cooking. Putting a cold piece of meat on a piping hot grill will only cause the meat to seize up and become tough.
Lastly, when making the perfect steak you must let the meat rest after cooking. This allows the juices to redistribute throughout the meat, rather than running out on your plate.
This balsamic marinade is one of my favorites, and adding glazed Portobello mushrooms turned this into one memorable steak.
Luckily for me steaks were on sale at Kroger this week, plus I scored this balsamic vinegar on clearance for just a dollar. You don’t always have to have the most expensive cuts of meat or ingredients to create amazing meals.
- Steak Marinade:
- 3 pounds of steak
- ⅓ cup balsamic vinegar
- ⅓ cup low sodium soy sauce
- 1 Tablespoon olive oil
- 2 cloves minced garlic
- ¼ cup Worcestershire sauce
- 2 teaspoons black pepper
- 1 tablespoon seasoned salt
- Glazed Portobello Mushrooms:
- 2 Portobello caps
- ½ stick of salted butter
- 1 teaspoon minced garlic
- 2 teaspoons Worcestershire sauce
- Mix together all steak marinade ingredients. Pour over steak and allow to marinate in refrigerator for 3 to 4 hours. Let stand at room temperature for 30 minutes prior to grilling.
- Turn grill on to medium high heat. Grill steaks 4 to 5 minutes per side, or till desired doneness.
- Slice Portobello's into strips.
- In a medium sauce pan, add mushrooms, butter garlic and Worcestershire sauce. Cook until mushrooms are tender.
- Pour mushrooms and sauce over cooked steaks. Cover with foil and allow steaks to rest for 8 to 10 minutes, before serving.