Strip Steak with Balsamic Soy Glaze and Yorkshire Pudding
This Strip Steak with Balsamic Soy Glaze and Yorkshire Pudding will be your new favorite steak recipe! Try it out tonight!!
Servings: 2
Prep Time: 20 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 1 hourhour
Ingredients
For the Butter:
4ouncesof softened unsalted butter
½cupof julienne sun dried tomatoes
1teaspoonof tomato paste
¼cupof sliced green onions
Kosher salt and fresh cracked pepper to taste
For the Glaze and Steak:
½cupof balsamic vinegar
¼cupof soy sauce
1teaspoonof sugar
two 20 ounce New York Strip steaks
2tablespoonsof olive oil
2ouncesof unsalted butter
Kosher salt and fresh cracked pepper to taste
For the Yorkshire Pudding:
¾Cupof Bob’s Red Mill Artisan Bread Flour
3eggs
Kosher salt to taste
½cupof whole milk
2tablespoonsof drippings from the steak skillet
Instructions
Preheat the oven to 425°
For the butter: Whisk together all of the ingredients until combined and keep cool.
For the glaze: Combine the balsamic vinegar, soy sauce and sugar and cook on medium heat until it is reduced by ½ and set aside.
For the pudding: Whisk together the flour, eggs, salt and whole milk until combined and set aside.
Place the pan drippings into an 8-inch cast iron skillet and place it on the burner and cook on high until it begins to smoke and pour in the pudding and bake in the oven for 20 minutes.
For the steak: Season the steaks on both sides with salt and pepper. Place a cast iron skillet on a burner on high heat and add in the oil until it smokes and place in the steaks to sear. Add in the butter for flavor and to help brown. Sear for 3 to 4 minutes on all sides and let the steaks rest for 2 to 3 minutes before serving.
To plate: Brush the steaks with the soy balsamic glaze and add on a large dollop of the tomato butter, and serve alongside the Yorkshire pudding.