Bistecche all'Aceto Balsamico - Steak in Balsamic Vinegar

Some day soon, I hope to break away from the easy obvious meat choices in The Silver Spoon. I mean, with over a hundred pages of recipes in the "Meats - Variety Meats" section, all I've made is one lamb recipe, a meatball and a steak. I mean, come on! For a die-hard variety meat fan, that's playing it pretty boring.

Sadly though, today isn't that day. I made this steak recipe several months ago, to go with the zucchini-tomato accordion. And while later tonight, I'll look into a more interesting recipe to make, I have to admit that this recipe was absolutely delicious. And simple, too!

As Big E pointed out, you've got to love a recipe for steak that begins with melting butter and mixing it with olive oil. Just how can that go wrong? I cooked the steaks on high on each side till they were nice and browned - about two minutes each side. Then i removed them to a serving platter and salted them.

In the remaining juices, I sautéed a chopped shallot for about five minutes, and added a little dab of butter, melted it then added a couple of teaspoons of Balsamic vinegar. I poured the sauce over the steaks, sprinkled them with chopped vinegar and we ate them.

They were delicious. I've been trying to master the poke test for determining whether the steak is done, but I think it was just luck that the steaks were done exactly the way we like them: deliciously rare. I used a hot skillet and watched the steaks like a hawk till they were perfectly browned and took them off right away. I loved the flavour of the Balsamic on the steak and the butter and shallots didn't hurt. All around yum.

And now to plan my next meat dish from SS: perhaps the sweetbreads with Madeira?

Tasty Factor: A+ Ease of Preparation: A Modifications: None.