Beefsteak with balsamic vinegar
4 servings
25 minutes
Bistek with balsamic vinegar is a refined dish of British cuisine that combines the rich flavor of beef with the caramel tang of balsamic sauce. It is believed that the steak was popularized in England due to the influence of French cuisine, and the addition of balsamic vinegar brings Italian notes. First, the meat is seared in oil until golden brown, sealing in the juices, then drizzled with a hot sauce made from meat juice, caramelized onions, and balsamic vinegar. The result is aromatic, tender meat with a pronounced flavor that pairs excellently with sides like roasted potatoes or fresh salad. This dish is perfect for a cozy dinner when you want to enjoy a wealth of flavors and simplicity in preparation.
1
Separate a small piece of butter and set it aside, heat the remaining butter in a deep pan with olive oil.
- Butter: 30 g
- Olive oil: 2 tablespoons
2
Place the steaks in the pan and fry them on both sides over high heat for a few minutes.
- Beef: 600 g
3
Salt and pepper. Place on a plate. Do not let it cool.
- Salt: to taste
- Ground black pepper: to taste
4
Add the remaining butter, onion to the meat juice in the pan and sauté.
- Butter: 30 g
- Onion: 1 piece
5
Wait for the roast to thicken, pour in the balsamic vinegar, and mix well.
- Balsamic vinegar: 2 tablespoons
6
Remove the pan from the heat and pour hot sauce over the steaks.
