Balsamic Glazed Minute Steaks

Have a try at the recipe below.  This was provided by Beef + Lamb NZ at http://www.recipes.co.nz/default.aspx or visit http://www.beeflambnz.co.nz/ for more information about how to cook beef and lamb, and nutritional information, plus lots more.

You can serve this dish as a plated meal, or if everyone’s glued to the television, turn the recipe into gourmet steak sandwiches which can be eaten on laps.

To make this dish into a steak sandwich, allow the cooked steaks to rest for 5 minutes covered with foil, then place onto crusty bread with a handful of salad leaves, the grilled garlic mushrooms and a good drizzle of balsamic glaze.

Prep time: 5 minutes
Cooking time: 20 minutes

• 3 x thick Quality Mark eye fillet steaks each cut into three 1cm thick ‘minute’ steaks (see Cook’s Tip)
• 4-8 field mushrooms – depending on their size, allow 1-2 per person
• ¼ cup olive oil
• 2 big cloves garlic
• Salt and pepper

Crush the garlic cloves and stir them into the oil. Brush the steaks and the mushrooms with the garlicky oil. Then season the steaks lightly with a little salt and pepper.

Place the mushrooms under the grill and cook until tender. While the mushrooms are cooking, heat a frying pan or grill plate until smoking hot.

Add the steaks and reduce the heat to medium. Cook them for 2 minutes, turning once halfway through the cooking time.

Great as a sandwich, or with creamy mash, or risotto and salad. Top with the cooked mushrooms and drizzle with balsamic glaze.

• ½ cup balsamic vinegar
• 1 firmly packed Tbsp brown sugar

Combine the vinegar and brown sugar in a small saucepan and simmer gently for around 5 minutes until slightly thickened. The glaze will become more syrupy as it cools.

Balsamic glaze can be stored in the fridge for several weeks.

• The balsamic glaze is easy and quick to make and really packs a flavour punch teamed with garlicky mushrooms - great lap food for a hungry croud.
• Even with a big crew to feed, you don't have to sacrifice quality for quantity. Eye fillet is the leanest and most tender cut of beef, lending itself to quick cooking, but it's also the most expensive... Minute steaks are a great way to enjoy this luxury cut while making it go just a little further. By cutting each steak into three 1cm thick minute steaks, you get around 1.5 serves from an average 3cm thick steak, so three steaks will easily serve four people.

This recipe is courtesy of Sophie Gray, Destitute Gourmet.
http://www.destitutegourmet.com/