May 9, 2013

Steak with Balsamic, Port & Fig Reduction Sauce

2 lbs. flank steak or London Broil
1/2 cup olive  oil
1/3 cup soy sauce
1/4 cup red wine
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
Reduction Sauce:
1/2 cup balsamic vinegar
1/2 cup fig preserves
1/4 cup port
salt & pepper to taste
1 -2 tablespoons cognac 
  1. In a large plastic bag, place meat and marinade ingredients.  
  2. Massage marinade into meat and place bag in the refrigerator.  
  3. Refrigerate at least 8 hours or overnight.
  4. Prior to cooking, drain meat and pat dry.  Let it sit at room temperature at least 30 minutes prior to cooking.  This ensures a even internal temperature of the meat.  
  5. Grill or cook the meat on medium high heat, searing both sides and turning several times throughout the cooking process to reach desired temperature and doneness:

Rare:120° - 125°
Medium-rare:130° - 135°
Medium:140° - 145°
Medium-well:150° - 155°
Well-done: 160° and above
  1. In small saucepan, place all ingredients except cognac.  
  2. Bring to boil.
  3. Simmer, reducing by half.  
  4. Remove from heat, adding cognac.
Serve with sauteed Portabello mushrooms and Tarragon Compound Butter.  

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