Balsamic Steak-Frites

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Part of Elfriede Shrempf's entry in Iron Chef SA 028:Balsamic Battle

This is a classic steak and potatoes dish but with some tangy balsamic flavor.


For the Steak you will need: • 2 Steaks of your choice ( I used sirloin because I’m cheap) • 2 tbsp Extra Virgin Olive Oil • 1/4 onion minced • 2 cloves fresh garlic minced • Salt • Ground Pepper • Paprika • Dash of balsamic vinegar • Glaze from first course

For the Salt and Balsamic Vinegar Chips you will need: • 4 Red potatoes • Salt • Ground Pepper • 1/4 cup Extra Virgin Olive Oil • 1/2 cup balsamic vinegar • Parsley

Preparation: Start the marinade early so the meat can sit for a few hours. Do the following on both sides of the meat: Coat the steak with spices. Put about 1 tbsp oil on steaks then top with the onion and garlic. Rub in and then add a dash with balsamic vinegar. Cover and put in refrigerator for 2 hours. Sorry I forget to get a picture of the process but I got one afterwards.


Grill each side of steak for 5-7 minutes.


I don’t have a grill so I’m stuck using a grill pan. And flip…


Potato Preparation: Line a baking dish with foil and then some olive oil. Put in at 400 F to heat the oil. While the oil is heating, cut the potatoes into wedges and toss in a bowl. Cover the potatoes with the oil and then sprinkle with salt and pepper.


Put in the preheated baking dish and cover with balsamic vinegar.


Then cover with foil so the vinegar will thicken and bake for 30-35 minutes or until crisp on the outside and soft on the inside (turning half way through). It is important not to shake the potatoes while baking or else you risk them falling apart.

Drizzle warm balsamic glaze from the previous course over the sliced steak. Sprinkle on some parsley. Now you have Steak Frites.