Steak With Port Wine Balsamic Reduction

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb New York strip steak (trimmed)
  • 1
    tablespoon fat (take from steak trimmings for more flavour)
  • 12
    cup ruby port
  • 1
    tablespoon red shallot, finely chopped
  • 14
    cup balsamic vinegar
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DIRECTIONS

  • Heat bits of trimmed fat in heavy pan over medium high heat.
  • Add shallot and sautee.
  • Remove shallot from pan and set aside.
  • Heat pan over high heat until very hot.
  • 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.
  • Remove steak from pan.
  • 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.
  • Add sauteed shallot, the rest of the port and the balsamic vinegar to the pan, and reduce sauce to desired consistency.
  • Slice steak and serve with reduction sauce.
  • 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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