This recipe requires a good balsamic vinegar. By reducing balsamic, you increase the sweetness and decrease the tanginess. If you have never reduced vinegar before, be warned that you cannot stand right over it and keep your eyes open, or even breathe well for that matter. The vapor is quite intolerable. Reducing balsamic is easy. You just pour some in a pan, turn up the heat on the stove, stir occasionally, and take it off heat a little before it is the thickened consistency you want (it thickens a little more as it cools). Some people put in a little sugar to increase the sweetness even more, but if you have a good balsamic vinegar you do not need the sugar. A balsamic reduction is a healthy addition to a salad because it adds a lot of flavor without the calories. It can also be used in meat dishes, on bruschetta, or as decoration on the plate.
Balsamic Reduction
Heat 1/4 cup balsamic vinegar (optional: add 2 tsp sugar) in a small pan over medium-low heat. Let the balsamic simmer slightly, but never boil. Stir occasionally. When vinegar has reduced almost by half, take off heat.
For the salad
What you'll need:
- 2 (4oz) tenderloin steaks, fat trimmed off
- 1/4 cup sliced red onion
- 1/3 cup chopped tomato
- 1/4 cup chopped green bell pepper
- 3 tbsp crumbled blue cheese (can substitute feta)
- 3 tbsp olive oil, divided
- 1/2 tbsp apple cider vinegar
- salt and pepper
What to do:
1. Sprinkle a pinch of salt and pepper on each side of the steaks. Heat a skillet or grill pan on medium-high heat. Add ~1/2 tbsp olive oil. When pan is very hot, add steaks. Steaks should immediately sizzle. Flip after ~ 3 minutes, or until browned. Cook another 3 minutes on the other side. Decrease heat and cook until preferred doneness.
2. In a small bowl, mix the remaining olive oil, cider vinegar, and a pinch of salt and pepper. Set aside.
3. Place all vegetables in a large bowl, add oil mixture and toss. Divide into two portions. Top each with blue cheese, and slices of steak. With a small spoon, drizzle the balsamic reduction over the salad and steak. Recipe makes 2 servings.
Steak Salad with Blue Cheese and Balsamic Reduction
Balsamic Reduction
Heat 1/4 cup balsamic vinegar (optional: add 2 tsp sugar) in a small pan over medium-low heat. Let the balsamic simmer slightly, but never boil. Stir occasionally. When vinegar has reduced almost by half, take off heat.
For the salad
What you'll need:
- 2 (4oz) tenderloin steaks, fat trimmed off
- 1/4 cup sliced red onion
- 1/3 cup chopped tomato
- 1/4 cup chopped green bell pepper
- 3 tbsp crumbled blue cheese (can substitute feta)
- 3 tbsp olive oil, divided
- 1/2 tbsp apple cider vinegar
- salt and pepper
What to do:
1. Sprinkle a pinch of salt and pepper on each side of the steaks. Heat a skillet or grill pan on medium-high heat. Add ~1/2 tbsp olive oil. When pan is very hot, add steaks. Steaks should immediately sizzle. Flip after ~ 3 minutes, or until browned. Cook another 3 minutes on the other side. Decrease heat and cook until preferred doneness.
2. In a small bowl, mix the remaining olive oil, cider vinegar, and a pinch of salt and pepper. Set aside.
3. Place all vegetables in a large bowl, add oil mixture and toss. Divide into two portions. Top each with blue cheese, and slices of steak. With a small spoon, drizzle the balsamic reduction over the salad and steak. Recipe makes 2 servings.
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