As many folks know we host a barbecue every Sunday night for friends and relatives. I like to change it up every know and then by testing out different side dishes, sauces, and desserts; it keeps things interesting.
The other week I decided to dress up the steak. I’ve heard it said that adding any kind of sauce to a great cut of meat is an insult. I’d have to agree, we usually grill rib-eyes and top them off with sauteed mushrooms; but this time I thought I’d offer a different steak sauce on the side. Actually I didn’t dress up the steak, I spruced up the mushrooms with a bit of balsamic vinegar, it was delicious.
This sauce is so good you’ll want to grill an extra steak and make extra sauce just so you can have leftovers for lunch the next day!
Balsamic Vinegar & Mushroom Steak Sauce
8 oz. sliced mushrooms
1 tbls. finely minced garlic
1 tbls. finely minced onions
3 tbls. butter
1/2 cup balsamic vinegar
1 can beef broth
1 tsp. corn starch
Chopped fresh parsley for garnish (optional)
1. Melt butter in a saucepan over medium heat.
2. Saute onions until they start to turn translucent.
3. Add garlic, saute until they start to brown.
4. Add sliced mushrooms; cook until the edges start to turn brown and mushrooms soften.
5. Add balsamic vinegar and 3/4 of the can of beef broth; reserve the rest for later.
6. Lower heat and simmer mushrooms until the liquid is reduced by a quarter or more. About 15 minutes. Stir constantly scrapping the bottom of the pan so keep sauce from burning.
7. Dissolve corn starch in the remaining beef broth and slowly stir in to the mushroom mixture. It should thicken slightly.
8. Remove from heat, pour into bowl or gravy boat. Garnish with parsley and serve.
This sauce is delicious! We had a lift over steak and some sauce which I placed together in an airtight plastic bowl and stored in the fridge. The steak marinated in the sauce overnight and made a tasty lunch the next day!