Reviewed: Aug. 29, 2009

This was outstanding! I experienced no complaints with a too vinegary tasting reduction. If cooked properly, this should be exactly as desribed in KMOMMYZ's description, "a sweet & savory syrup". The key is to reduce it to a thick syrup consistency. I also used only 3/4 cup balsamic vinegar.

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Jun. 30, 2009

We used New York Strip Steak instead of Flat Iron, and the spicing was great! Unfortunately, I followed the heating instructions for the balsamic reduction and I turned it into tar!! Fortunately, the recipe calls for them to be cooked separate, if not my steak would've been ruined! Careful with how hot your pan is... it was smelling so good, but a little too vinegary for my fiance's taste, so possibly cutting back the vinegar next time. But either way, it's a good recipe!

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KittyAnne

Cooking Level: Beginning

Home Town: Miami, Florida, USA

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Reviewed: May 28, 2009

have made the sauce and used it on grilled chicken

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Colleen

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Reviewed: Apr. 11, 2009

made this last night for dinner and it was great! used filets instead...will definitely make again! Thanks

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alicia

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Reviewed: Mar. 5, 2009

This was just ok. I 1/2ed the recipe and covered the steaks in the oil, then lightly sprinkled the pepper on top--didn't want to make them too spicy. My hubby grilled the steak while I prepared the basalmic reduction on the stove. It sounded great but tasted so-so. Thanks anyway!

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Jenn

Cooking Level: Intermediate

Living In: Ada, Ohio, USA

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Reviewed: Feb. 26, 2009

we used really thick ribeye steaks and followed the same directions. AMAZING!! we used one suggestion and added cherry tomato halves towards the end of the reducing. (we smooched them first to get extra water out). yes, very balsamic-y, but we love that. we used 2 cloves of garlic instead of 1. AMAZING!

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I'm a Ballerina

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

Good recipe with great flavor. Thanks for submitting it.

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DYMPLES805

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Ellensburg, Washington, USA

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Reviewed: Feb. 1, 2009

very easy to make. I don't recommend this unless you love garlic & vinegar. It looks pretty plated w/ steamed asparagus & cherry tomatoes.

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omeletegirl

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

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Reviewed: Jan. 29, 2009

this was really good, though i cut back the balsamic knowing the kids would not love that so much. everyone loved it!

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MH

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Reviewed: Jan. 15, 2009

We LOVED this recipe - but we also love balsamic vinegar. I wouldn't try it unless you feel the same.

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mma5587

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Reviewed: Dec. 20, 2008

this was good but you have to be carefull with the sauce. it goes from being just right to overdone very quickly. and once it's over done, it gets VERY thick an is useless.

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liam's.mama

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Santee, California, USA

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Reviewed: Dec. 17, 2008

I used dried parsley, I added it during the "vinegar reduction" phase. It works if you don't have fresh parsley. Also, I added onion slices. Cook them at the very last with the "vinegar reduction."

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RetiredFA

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2008

Delicious! Purely by circumstance, I had the steak seasoned and ended up not being able to cook it that night so it sat covered in the fridge for a day and a half so the pepper flavor in the meat was excellent! I'll do it intentionally next time. Wonderful recipe. Thanks for sharing it with us.

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Rob

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Dec. 9, 2008

I don't eat meat, but this was loved and devoured by my gang! I did this just a tad differently in that I reduced the balsamic in a separate sauce pan which ended up taking about a half hour to get to that sweet, syrupy stage. Once the meat was done and sliced I drizzled on the sauce. Rave reviews in this house Kmommyz and everyone here sends a hearty thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 4, 2008

My family really liked this recipe. Instead of pouring the sauce over I put it into dipping cups. My husband isn't a big fan of vinegar so he didn't use his and still loved the steak. Definitely will cook again.

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Dana5

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Reviewed: Dec. 1, 2008

this was good. i seared and cooked the steak, removed from the pan and sauteed shallots and garlic for a minute or so. after pouring in the balsamic vinegar, i added about a half cup of coarsely chopped grape tomatoes. cooked that for about 15 minutes, and then pressed on the tomatoes with a spatula so they'd give up their juices. reduced a bit more, then strained through cheese cloth. used some of the reduction for a salad dressing, used the rest as directed. simple, elegant dish. the reduction is quite pungent, but sweet and compliments a rare steak.

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thisismarkkelley

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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Reviewed: Dec. 1, 2008

This recipe is for black pepper lovers only!!! If yopu like a great seasoned steak try this. Use the salad spritzers balsalmic vinegrete spray or salad dressing as your marinade. season with mccormicks grillmates hamburger seasoning it has the best mix for steak we have found. than cook to your liking. there is no wasting of exspensive oils or anything. but the taste is simply awesume!!!!

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karionly

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

this was wonderful. Next time though i will use a bettter quality balasmic vinegar. thanks

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christina

Cooking Level: Intermediate

Home Town: Oxford, Mississippi, USA

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Reviewed: Sep. 30, 2008

Very delicious but I would be careful not too over do it with the pepper. Mine turned out a bit spicy.

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Tracy Elizabeth

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 26, 2008

I must say the balsamic vineagar is very strong, almost too strong for the meat. I added mushrooms and onions to the vineagar mix which ended up being the best part. I also agree with another reviewer, four minutes on each side isn't enough...of course it does depend on the thickness of the steak. I served this with baked potatoes and putting the balsamic mixture/onions/mushrooms/ was the best part. I'm not ready to give up on this recipe, but it needs some tinkering.

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