Balsamic & Ginger Fillet

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You must make this steak. There’s really no other way to start this post. Summer has arrived (finally), and having recently put on a bikini for the first time since April, I have realised that it’s time to eat more salad. And the best way to be enthusiastic about eating more salad is to pair the salad with a steak. This steak. I’m a red meat lover, so that’s easy for me to say. I know a lot of women are not such big fans, but this might be the steak that changes their mind. Ladies will love it because it is a lot lighter than a steak with a heavy sauce, and the menfolk will be thrilled because…well, it’s steak. Succulent, flavoursome steak. On the braai/barbecue or in the pan, it’s equally good, and quick enough to whip up during the week. And if you live in SA, and have a gas stove, this is also an Eskom-friendly recipe: you can make this whole meal even when there’s no electricity.

Balsamic & Ginger Fillet

500g fillet steaks (or rump/sirloin)
100ml olive oil
45ml balsamic vinegar
15ml grated fresh ginger
15ml soya sauce
15ml dark brown sugar
2 cloves of garlic, crushed
2 spring onions, finely sliced

Combine all the ingredients in a ziplock bag big enough to fit your steaks. Add the steaks and smush them around to make sure they are all exposed to the marinade. The steaks will absorb the flavour quite quickly, so an hour or so in the marinade is fine. Try that the first time and then adjust accordingly for more or less flavour the next time. And there will be a next time, trust me. Heat a griddle pan on the stove until it starts to smoke, and then cook your steaks for 3-5 minutes a side, depending how thick they are and how you like your steaks done. Try not to move them while they are cooking, otherwise they will get criss-cross marks all over instead of nice, clean grill lines. Let the steaks rest on a board for at least 5 minutes after cooking, to let the juices settle and redistribute. If you slice them during this time, you will have juice running everywhere and your steak will be dry. Nobody wants that. Pour the reserved marinade into a small saucepan, and heat until boiling. Pour over the steaks or serve on the side, as desired. Serve steak with salad, roasted vegetables or mashed potato. It’s got heaps of flavour, so it doesn’t need to go with anything fancy. Perfect as is!

 

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2 thoughts on “Balsamic & Ginger Fillet

  1. I just adapted this for some pork steaks that I had in the fridge and it was amazing! I subbed lime juice for the balsamic vinegar. Looking forward to trying this with steak πŸ™‚

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