Name: Savory Balsamic Glazed Steak Bites
Ingredients: Steak: 2 lbs of sirloin, ribeye, or New York strip steak, cut into 1-inch cubes. Choose a tender cut of beef that will cook quickly and remain juicy.; Balsamic Vinegar: ½ cup of good quality balsamic vinegar. This forms the base of our flavorful glaze, providing sweetness and tang.; Soy Sauce: ¼ cup of low-sodium soy sauce. Adds umami and depth of flavor to the marinade and glaze, balancing the sweetness of the balsamic.; Olive Oil: 2 tablespoons of extra virgin olive oil. Used for searing the steak bites and adding richness.; Garlic: 3 cloves of garlic, minced. Infuses the steak and glaze with a pungent and savory aroma.; Brown Sugar: 2 tablespoons of packed light brown sugar. Enhances the sweetness of the glaze and helps it caramelize beautifully.; Dried Thyme: 1 teaspoon of dried thyme. Provides an earthy and slightly minty herb note that complements the beef and balsamic.; Dried Rosemary: ½ teaspoon of dried rosemary. Adds a piney and aromatic depth to the flavor profile.; Salt: ¾ teaspoon of kosher salt, or to taste. Enhances the flavors of all ingredients and seasons the steak.; Black Pepper: ½ teaspoon of freshly ground black pepper, or to taste. Adds a touch of spice and complexity.; Optional Garnishes: Fresh parsley, chopped, or balsamic glaze reduction for drizzling. Adds visual appeal and a final burst of fresh flavor.

Ingredients

Steak: 2 lbs of sirloin, ribeye, or New York strip steak, cut into 1-inch cubes. Choose a tender cut of beef that will cook quickly and remain juicy.
Balsamic Vinegar: ½ cup of good quality balsamic vinegar. This forms the base of our flavorful glaze, providing sweetness and tang.
Soy Sauce: ¼ cup of low-sodium soy sauce. Adds umami and depth of flavor to the marinade and glaze, balancing the sweetness of the balsamic.
Olive Oil: 2 tablespoons of extra virgin olive oil. Used for searing the steak bites and adding richness.
Garlic: 3 cloves of garlic, minced. Infuses the steak and glaze with a pungent and savory aroma.
Brown Sugar: 2 tablespoons of packed light brown sugar. Enhances the sweetness of the glaze and helps it caramelize beautifully.
Dried Thyme: 1 teaspoon of dried thyme. Provides an earthy and slightly minty herb note that complements the beef and balsamic.
Dried Rosemary: ½ teaspoon of dried rosemary. Adds a piney and aromatic depth to the flavor profile.
Salt: ¾ teaspoon of kosher salt, or to taste. Enhances the flavors of all ingredients and seasons the steak.
Black Pepper: ½ teaspoon of freshly ground black pepper, or to taste. Adds a touch of spice and complexity.
Optional Garnishes: Fresh parsley, chopped, or balsamic glaze reduction for drizzling. Adds visual appeal and a final burst of fresh flavor.

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Instructions

Prepare the Steak: Begin by patting the steak cubes dry with paper towels. This is crucial for achieving a good sear. Drying the surface moisture allows for better browning and prevents the steak from steaming instead of searing in the pan.
Make the Marinade/Glaze: In a medium bowl, whisk together the balsamic vinegar, soy sauce, minced garlic, brown sugar, dried thyme, dried rosemary, salt, and black pepper. Ensure the brown sugar is well dissolved into the liquid mixture. This aromatic blend will both marinate and glaze the steak bites.
Marinate the Steak (Optional but Recommended): Place the steak cubes into the bowl with the balsamic mixture and toss to coat evenly. While marinating is optional for a quick meal, allowing the steak to marinate for at least 30 minutes, or up to 2 hours in the refrigerator, will significantly enhance the flavor and tenderness. The marinade penetrates the meat, tenderizing it slightly and infusing it with the savory balsamic flavors. If marinating for longer than 30 minutes, cover the bowl and refrigerate.
Heat the Skillet: Heat olive oil in a large skillet over medium-high heat. Cast iron skillets are ideal for searing as they retain heat well and distribute it evenly, but any heavy-bottomed skillet will work. Ensure the skillet is hot before adding the steak; you should see the oil shimmer slightly.
Sear the Steak Bites: Carefully add the steak bites to the hot skillet in a single layer, being sure not to overcrowd the pan. Overcrowding will lower the temperature of the skillet and cause the steak to steam rather than sear. Work in batches if necessary to ensure proper searing. Sear the steak bites for 2-3 minutes per side, until they are nicely browned and cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, 135-140°F (57-60°C), and for medium-well, 140-145°F (60-63°C). Use a meat thermometer to accurately check the internal temperature.
Glaze the Steak Bites: Once the steak bites are seared and cooked to your liking, reduce the heat to medium-low. Pour the remaining marinade from the bowl into the skillet. Let the marinade simmer and reduce down into a thicker glaze, stirring occasionally, for about 3-5 minutes. As the glaze reduces, it will coat the steak bites and become sticky and luscious. Continue to cook until the glaze has thickened to your desired consistency and beautifully coats each piece of steak.
Toss and Serve: Toss the steak bites in the balsamic glaze to ensure they are evenly coated. Remove from heat. Garnish with fresh parsley, if desired, for a pop of color and freshness. Serve immediately while hot and juicy. For an extra touch, you can drizzle with a balsamic glaze reduction for a more intense balsamic flavor and visual appeal.

Nutrition

Serving Size: one normal portion
Calories: 450