Grilled Steaks Balsamico Recipes

GRILLED CAULIFLOWER STEAKS

Steps:

• Heat a grill to medium-high. Stand the cauliflower on its core, then slice vertically into 1/2-inch thick slabs. (It's OK if they don't stay together.) Transfer large pieces that won't fall through grill grates to a baking sheet. Drizzle generously all over with oil and season generously with salt. For any small bits that would fall through the grates, coarsely chop them and transfer to a medium bowl.
• To the bowl of chopped cauliflower, add the 1/4 cup olive oil, dill, lime juice, chile and peanuts. Stir to combine and season generously with salt.
• When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Add the cauliflower slabs and cook on one side until deeply charred and crisp-tender underneath only, 8 to 10 minutes. (If using a gas grill, close the lid.) Use a spatula to transfer the cauliflower, grilled-side up, to a platter.
• Spoon the dill-peanut sauce over the grilled cauliflower. Serve warm or at room temperature.

GRILLED STEAK WITH BALSAMIC TERIYAKI

Steps:

• 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.
• 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 for marinating and the remaining 1/4 cup for serving.
• Place the steak and just 1/2 cup 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.
• Grilling outdoors. If you're grilling outdoors, preheat the grill for direct grilling over high heat. Grilling in pan or stovetop: If you're cooking the steak on the stovetop, set 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.
• 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.
• Let the grilled skirt steak rest for 5 minutes, then cut across the grain for ultimate tenderness. Pour the remaining 1/4 cup of the Balsamic Teriyaki Sauce over the meat.

GRILLED STEAKS BALSAMICO

Steps:

• Add vinaigrette and preserves to a blender; process until smooth.
• Place steaks and vinaigrette mixture in a shallow dish or large zip-lock freezer bag; cover or seal and refrigerate at least 2 hours.
• Remove steaks from marinade and thow away marinade.
• Grill steaks, covered with grill lid, over med-high heat 5-7 minutes on each side or until desired doneness.
• Remove to a serving platter and sprinkle evenly with salt and pepper; keep warm.
• Heat cheese in a small saucepan over low heat, stirring frequently for 2-4 minutes or until melted.
• Serve cheese sauce with steaks.