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New York Strip Steak With Balsamic Glaze

HollyPinafore's picture
Holly makes a deliciously seared New York strip steak with brown rice, white asparagus, artichoke hearts, roasted red peppers and a balsamic glaze. Might as well call it "foreplay filet." :-p
Ingredients
  New york strip steak 1 Pound
  Sea salt 3 Teaspoon (To taste)
  Olive oil 1 Tablespoon
  Freshly ground black pepper 3 Teaspoon
  Balsamic vinegar 1⁄2 Cup (8 tbs)
  Dried rosemary 1 Teaspoon
  Roasted red peppers 3⁄4 Cup (12 tbs)
  White asparagus 1⁄2 Cup (8 tbs)
  Artichoke hearts 1⁄2 Cup (8 tbs)
  Cooked brown rice 1 Cup (16 tbs)
  Mixed greens 1 Cup (16 tbs)
Directions

GETTING READY
1. Heat a heavy bottomed skillet.

MAKING
2. Add olive oil and place your butchered New York strip steak in the pan and sear it well on both sides, about 4 minutes to each side.
3. Season with salt and pepper.
4. Remove the steak on to a plate and deglaze the skillet with balsamic vinegar.
5. Add dried rosemary and a little bit of olive oil to it and let the glaze assume a syrupy consistency.
6. Reserve about 1/4 cup of the glaze for garnishing later on.
7. Add the roasted bell pepper and asparagus in the skillet and season with salt and pepper.
8. Next goes in the artichoke hearts.
9. Stir everything well for a couple of minutes before adding the brown rice.
10. Mix everything in and plate it on a bed of mixed greens.

SERVING
11. Place the steaks on top of the rice and vegetable mixture and drizzle with the reserved balsamic glaze. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Feel: 
Meaty
Method: 
Searing
Ingredient: 
Steak
Restriction: 
High Fiber, High Protein
Interest: 
Healthy
Cook Time: 
15 Minutes
Servings: 
1

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