Balsamic Skirt Steak

My favorite Tex-Mex restaurant is called Panchos. It is just up the street from where I live (walking distance, even!) and it is delicious. This should come as no shock to many of you as I have spoken of Panchos before and my affinity for their meals. Unfortunately, Panchos was destroyed by that horrible storm in October, but they are finally gearing up and getting ready for their grand re-opening. With that in mind, today I tried my hand at one of my favorite dishes from Panchos. Their grilled skirt steak is amazing. I mean juicy, tender, full of flavor amazing. This is my recreation of their wonderful dish.

Recipe yields 4 servings

Ingredients
1/2 cup balsamic vinegar
2 tbsp Worcester sauce
2 tbsp dark brown sugar
2 cloves of garlic
2 lb skirt steak

Finely mince the garlic. Lay out the meat and sprinkle with salt and pepper on both sides. Using your hands, spread the garlic onto the meat.

In a large tupperware container or large ziploc bag, combine balsamic vinegar, Worcester sauce, brown sugar and any remaining garlic. Add the pieces of steak and shake to coat with the marinade.

Let the steak marinate for about an hour to an hour and a half. Now you can either cook this outside on the grill or in your oven set to broil. As my backyard is still under construction, I thought it best to broil it in the oven. Place the steaks on a broiling pan and place under the broiler for 4-5 minutes per side.

Skirt steak thins out at the edges, so this is an easy piece of meat to cook for a group of people who all like their meat at a different temperature. In my family, me and my mom like red and juicy and my brother and dad like it dry as a bone. With skirt steak, the thick middle section will stay rare while the ends cook to well done. Once the steak is cooked to your liking, remove to a cutting board and let stand for 10 minutes before slicing. Remember as the meat sits, it will continue to cook, so always take it out a minute or so before you think it is ready.

Slice your steak against the grain for tender and delicious pieces. Serve alongside my Roasted Parmesan Potatoes for a hearty meal. (Recipe coming soon!) Enjoy!

Balsamic Glazed Pork Medallions

A simple and tasteful dish, perfect for a weeknight meal. Pork is always an easy weeknight choice as it can be cooked in so many ways - in the oven, on the stove, even the grill once the weather starts to warm up a bit more. To me, balsamic glaze is always a rich and complex flavoring, so don't be afraid to serve this simple dish at your next dinner party. Your guests will be thanking you!

Recipe yields 4 servings

Ingredients
1 lb pork tenderloin
1 large shallot
4 cloves garlic
1 tbsp olive oil
1 cup balsamic vinegar
2 tsp fresh rosemary
1 tsp Dijon mustard
1 tsp honey
Salt & freshly ground black pepper

Preheat the oven to max broil. Mince your garlic and shallot.

Heat some olive oil in a large skillet and saute the garlic and shallot.

Once lightly browned and very aromatic, add in a spoonful of Dijon mustard and a spoonful of honey, freshly minced rosemary and pour in the balsamic vinegar. Bring your glaze to a boil.

While your sauce is coming together, slice your pork into medallions about 1 1/4 inches thick. Arrange on a broiling pan and generously season both sides with salt and freshly ground black pepper. Place in the oven and broil for 3-4 minutes before flipping over and cooking for an additional 3-4 minutes on the other side.

As your sauce is boiling, stir it frequently. You will notice it will begin to reduce and become slightly thicker in consistency. Once it is reduced by about half, you can remove it from the heat.

Your pork will be ready once there are no signs of pink. You can slice through one piece to check yourself and make sure they are fully cooked through.

Arrange the pork on a serving dish and cover with the balsamic sauce. Place the rest of the sauce in a gravy bowl to serve along side the pork. Serve with rice and vegetables for a healthy meal. Enjoy!