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Steaks with Shallot Sauce
Recipes
Steaks with Shallot Sauce
4 servings
30 minutes total

Ingredients

  • 2 (3-oz) packages shallots, coarsely chopped
  • 3 tablespoons light brown sugar
  • ¼ cup balsamic vinegar
  • ⅛ teaspoon red pepper flakes
  • 1 ½ lb grilling steaks (ribeye, NY strip, or tenderloin)
  • 1 ½ teaspoons Bakery bread-dip seasoning (Sicilian)
  • 1 tablespoon olive oil
  • 4 tablespoons crumbled Gorgonzola cheese

Steps

    1. Preheat grill (or grill pan). Chop shallots.
    2. Place shallots, sugar, vinegar, and red pepper in small saucepan on medium-high. Bring to a boil; reduce heat to medium-low and simmer 8–10 minutes or until sauce has thickened and shallots are tender.
    3. Season steaks on both sides with bread-dip seasoning and coat with oil (wash hands). Place steaks on grill; grill steaks 4–5 minutes on each side and until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
    4. Remove steaks from grill; let stand 5–10 minutes to rest. Temperature will rise 5–10°F during this time. Pour shallot sauce over steaks; sprinkle with cheese. Serve.
    NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 350, Total Fat 13g, Sat Fat 5g, Trans Fat 0g, Chol 95mg, Sodium 330mg, Total Carb 21g, Fiber 2g, Sugars 16g, Protein 36g, Calc 10%, Vitamin A 4%, Vitamin C 10%, Iron 15%