I haven't been posting a lot of sauce recipes lately. Oh, don't you worry, I've been making sauces... it's just that.... well, I haven't been making anything new. I quickly mentioned on Monday that I was having a bit of a "cookers block" (yes I made that up, whatever), and, well... it's true. I have been in a slump. I don't have much excitement about cooking lately and I really don't like the feeling. I know it will pass... it always does... but this has lasted longer than usual and none of my usual tricks are helping me creep out of my funk. It's just a bit frustrating, is all. ANYWAY... I was recently inspired to make a teriyaki balsamic sauce that I knew would work perfectly with steak. And what's great... I was right! The sauce turned out to be simple, delicious and was the perfect condiment for the steak!
Grilled Steaks with Balsamic Teriyaki Sauce
Created by Jenn's Food Journey
- Serves 2 -
2 Steaks (I used rib eye)
1/3 cup beer
1 Tablespoon chili paste (Sambal Oekel)
2 teaspoons Sriracha
2 teaspoons soy sauce
1/4 cup balsamic vinegar
2 Tablespoons homemade or store bought teriyaki sauce
Place steaks in a resealable plastic bag. In a small bowl, mix together the beer, chili paste and Sriracha until well combined. Pour over steaks. Seal bag and place in refrigerator for 2-8 hours (the long they sit, the better they will be).
Meanwhile, in a sauce pan, over medium-high heat, add the soy, balsamic and teriyaki sauce. Bring to a boil and allow to cook for 5 minutes, or just until the sauce starts to thicken. Remove from the heat and allow to cool.
Preheat grill to 400 degrees F. Clean and oil grill grates. Place the steak over direct heat and grill 5-10 minutes per side or until it's reached your desired doneness. Remove from grill and allow to rest for 5 minutes. Serve with sauce and enjoy!
One Year Ago: Grilled Spicy Garlic Shrimp with Tomatoes over Pasta
Two Years Ago: Spicy Grilled Shrimp with Creamy, Cooling Asian Sauce
Three Years Ago: The Real Chimichurri