You will absolutely love this goat cheese topped steak with balsamic glaze — don’t settle for a boring steak!
Hello, Rachel Cooks readers! I’m Karen, I blog over at The Food Charlatan. I’m guest posting for Rachel today.
Today we’re adding goat cheese to steak with balsamic. If you are not already REALLY excited about this, just wait for the balsamic glaze. It’s crazy, you guys! If you want to learn more about how to make balsamic reduction make sure to check out that link! There are also a bunch of other great uses for it in that post, so you might want to make extra!
I’m in love with this simple meal. Goat cheese makes the world go round. Also, don’t skip the cherry tomatoes. Go to the farmer’s market. The fresher the better!
I know it’s September and officially fall or whatever (“My favorite color is October”), but please tell me your grill is still out. This goat cheese steak with balsamic tomato combo needs you.
More Grilling Recipes
Goat Cheese Steak with Balsamic Glaze
Ingredients
- 1 ½ cups balsamic vinegar
- 4 steaks, such as filet mignon, rib eye, etc. (5 to 7 oz. each)
- salt and pepper, to taste
- 4 ounces goat cheese, sliced into 4 thick slices
- chopped parsley, to garnish (optional)
Instructions
- In a saucepan, bring the balsamic vinegar to a boil. Stir occasionally for 15 to 20 minutes, until the vinegar has reduced by about a third and is syrupy. Don’t let it burn! Babysit it. Once syrupy, turn the heat to low and leave it on the stove.
- Preheat grill on high heat.
- Generously salt and pepper both sides of each steak.
- Add the steaks to the grill and cook for 2 to 3 minutes. Flip and cook for another 2 to 3 minutes. Cooking time will depend on the size of your steaks and how well done you like them. Add the goat cheese for the last minute of grill time, so that it melts slightly.
- Remove steaks from the grill and let rest for about 3 minutes before serving.
- Drizzle each steak with warm balsamic reduction. Sprinkle with chopped parsley, if desired.
- Serve with fresh cherry tomatoes and corn on the cob, if desired.
Notes
- Nutrition information is calculated for 6 oz. ribeye steaks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Happy Saturday! Just letting you know I featured this recipe in my monthly round-up of 25 Deliciously Healthy Low-Carb Recipes from October 2014. Hope a lot of my readers will click over here and try the recipe!