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    You are in: Home / Recipes / Steak With Port Wine Balsamic Reduction Recipe
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    Steak With Port Wine Balsamic Reduction

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    iqspam's Note:

    Sear steak to a perfect medium rare and make a pan port wine and balsamic vinegar reduction sauce to finish!

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    Units: US | Metric

    • 1 lb New York strip steak (trimmed)
    • 1 tablespoon fat (take from steak trimmings for more flavour)
    • 1/2 cup ruby port
    • 1 tablespoon red shallot, finely chopped
    • 1/4 cup balsamic vinegar


    1. 1
      Heat bits of trimmed fat in heavy pan over medium high heat.
    2. 2
      Add shallot and sautee.
    3. 3
      Remove shallot from pan and set aside.
    4. 4
      Heat pan over high heat until very hot.
    5. 5
      Sear steak until dark brown on both sides. This should be enough for medium rare, but if not, or a higher temperature is desired, put in oven at 400 degrees until the desired internal temperature is reached.
    6. 6
      Remove steak from pan.
    7. 7
      Add half of the port to the pan, and bring to a boil. Let boil for 5 seconds, and then use a spatula to scrape the brown bits from the bottom of the pan.
    8. 8
      Add sauteed shallot, the rest of the port and the balsamic vinegar to the pan, and reduce sauce to desired consistency.
    9. 9
      Slice steak and serve with reduction sauce.
    10. 10
      Note: Recommend cast iron pan for this recipe as it maintains heat even when the steak is added, making for a good quick sear.

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    Nutritional Facts for Steak With Port Wine Balsamic Reduction

    Serving Size: 1 (164 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 350.4
    Calories from Fat 186
    Total Fat 20.7 g
    Saturated Fat 8.6 g
    Cholesterol 95.3 mg
    Sodium 65.5 mg
    Total Carbohydrate 7.1 g
    Dietary Fiber 0.0 g
    Sugars 4.6 g
    Protein 23.5 g

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