A favorite "special occasion" meal here in the Bear Kitchen. This recipe yields two dinners.
Pairs well with a Red Wine.
Yields2 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins Steak
12 oz Skirt Steak or Similar Cut
1 Shallot (Diced)
½ tsp Rosemary (Chopped)Fresh if possible, reduce to 1/4 tsb if dried.
3 tbsp Balsamic Vinegar
½ cup Water
Salt & Pepper to Taste
1 Ciabatta Roll (Sliced in Half)Optional Side
Pear Salad
1 Pear (Sliced)
1 Salad Green (Chef's Choice)
1 Ciabatta Roll (Cubed)
¼ cup Feta
1 tbsp Oil
Salt & Pepper to Taste
1Bring Steaks to Room Temperature
2Preheat the oven to 400 (F) degrees
3Salt both sides of the steak & set aside.
4Slice pears into 1/4 in slices, In a bowl, toss with oil, salt, & pepper
5Cube 1 ciabatta roll into 1/2 inch cubes. In a bowl toss with oil, salt, & pepper
6On a lined baking tray, pour croutons on one half of the tray and spread pear slices on the other.
7While pears and croutons bake. Dice shallot and rosemary and set aside.
8Bake croutons and pears. Remove croutons after 6-7 minutes and set aside. Flip pears and bake for an additional 7-8 minutes. Remove and set aside.
9Pat dry steaks. Add extra salt if desired. Apply pepper generously.
10Heat oil in pan. Test temp with a splash of water, if the water dances pan is at the correct temperature.
11Lay steak in pan. DO NOT FLIP or move for approximately 5-6 minutes, allowing crust to form. Flip and sear other side for additional 5 minutes.
12Remove from steak from pan, allow to rest for 5 minutes before cutting.
13Take remaining ciabatta roll and cut in half horizontally. Spread butter and any remaining rosemary (if desired). Place in oven for 5-8 minutes.
14Add oil, set heat to medium, add shallots for 3-5 minutes constantly stirring.
15Add rosemary. Stir for 30 seconds until fragrant. MOVE QUICKLY TO NEXT STEP TO AVOID BURNING.
16Add a splash of balsamic/water mixture to pan to deglaze pan, making sure to scrape the bottom of pan. Add remaining liquid.
17Simmer for 5-8 minutes until reduced by approximately 1/2. Constantly stirring to avoid burning. Remove from heat when done.
Plating
18Cut steak into 1/2" to 1" strips (against the grain) add to plate.
19Add salad mix to plate, add croutons, pears, & desired dressing.
20Spoon balsamic reduction over steak and sprinkle plate with feta.
21Enjoy with toasted ciabatta roll.
Ingredients
Steak
12 oz Skirt Steak or Similar Cut
1 Shallot (Diced)
½ tsp Rosemary (Chopped)Fresh if possible, reduce to 1/4 tsb if dried.
3 tbsp Balsamic Vinegar
½ cup Water
Salt & Pepper to Taste
1 Ciabatta Roll (Sliced in Half)Optional Side
Pear Salad
1 Pear (Sliced)
1 Salad Green (Chef's Choice)
1 Ciabatta Roll (Cubed)
¼ cup Feta
1 tbsp Oil
Salt & Pepper to Taste
Directions
1Bring Steaks to Room Temperature
2Preheat the oven to 400 (F) degrees
3Salt both sides of the steak & set aside.
4Slice pears into 1/4 in slices, In a bowl, toss with oil, salt, & pepper
5Cube 1 ciabatta roll into 1/2 inch cubes. In a bowl toss with oil, salt, & pepper
6On a lined baking tray, pour croutons on one half of the tray and spread pear slices on the other.
7While pears and croutons bake. Dice shallot and rosemary and set aside.
8Bake croutons and pears. Remove croutons after 6-7 minutes and set aside. Flip pears and bake for an additional 7-8 minutes. Remove and set aside.
9Pat dry steaks. Add extra salt if desired. Apply pepper generously.
10Heat oil in pan. Test temp with a splash of water, if the water dances pan is at the correct temperature.
11Lay steak in pan. DO NOT FLIP or move for approximately 5-6 minutes, allowing crust to form. Flip and sear other side for additional 5 minutes.
12Remove from steak from pan, allow to rest for 5 minutes before cutting.
13Take remaining ciabatta roll and cut in half horizontally. Spread butter and any remaining rosemary (if desired). Place in oven for 5-8 minutes.
14Add oil, set heat to medium, add shallots for 3-5 minutes constantly stirring.
15Add rosemary. Stir for 30 seconds until fragrant. MOVE QUICKLY TO NEXT STEP TO AVOID BURNING.
16Add a splash of balsamic/water mixture to pan to deglaze pan, making sure to scrape the bottom of pan. Add remaining liquid.
17Simmer for 5-8 minutes until reduced by approximately 1/2. Constantly stirring to avoid burning. Remove from heat when done.
Plating
18Cut steak into 1/2" to 1" strips (against the grain) add to plate.
19Add salad mix to plate, add croutons, pears, & desired dressing.
20Spoon balsamic reduction over steak and sprinkle plate with feta.
21Enjoy with toasted ciabatta roll.
Balsamic Rosemary Steak w/ Roasted Pear Salad
