Steak with Mint and Balsamic Vinegar
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
Instead of regular tomatoes, you can use cherry tomatoes—they maintain their shape and color better, and they are usually sweeter. You can also mix in some yellow cherry tomatoes for an additional pop of color. For a side dish, legumes, vegetables, or a salad work well.
Ingredients
- Beef - 24.7 oz
- Tomatoes - 3 pieces
- Onion - 1 piece
- Fresh Mint - 1 bunch
- Ocean salt - to taste
- Ground Black Pepper - to taste
- Citrus Zest Mix - to taste
- Olive Oil - to taste
- Balsamic Vinegar - to taste
- Butter - 0.7 oz
Step by Step guide
Step 1
Cut the beef tenderloin into small steaks about 3 cm wide. Season with salt and black pepper. Transfer the meat to a bowl, add mint leaves and a couple of teaspoons of olive oil. Mix by hand and let it marinate for twenty to thirty minutes.
Step 2
In a small skillet, combine a teaspoon of olive oil and butter, and heat well. Add finely chopped onion and sauté until golden brown, then add minced garlic. Stir and sauté everything together for another couple of minutes.
Step 3
Slice the tomatoes into thin half-moons and add them to the skillet with the onions and garlic. Gently stir with a spatula, trying not to turn the tomatoes into mush, and simmer everything together for another three to four minutes.
Step 4
When the tomatoes are fully cooked, season the vegetables with salt and pepper to taste, then tightly cover the skillet with a lid and remove from heat. Place it in a warm spot.
Step 5
Preheat a heavy-bottomed skillet or a grill pan over high heat and sear the beef pieces on both sides until a crust forms. The inside of the meat should remain rare.
Step 6
Preheat the oven to 356°F. Drizzle the meat with balsamic vinegar, a teaspoon of olive oil, and sprinkle with lemon zest. Place it in the oven for seven to ten minutes, transferring the steaks from the skillet to a baking dish if necessary.
Step 7
Remove the cooked steaks from the oven, transfer them to a cutting board, and let the meat rest for four to five minutes. Then, using a sharp knife, slice each steak into small pieces about 1 to 1.5 cm thick.
Step 8
Arrange the sliced steaks beautifully on the plates, with five to seven pieces per serving, along with the sautéed onions and tomatoes. Drizzle the meat and vegetables with a small amount of olive oil and garnish the dish with a sprig of fresh mint.
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