Sliced Beef with Balsamic

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Sliced Beef with Balsamic
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it es fr de br
333
Calories per serving
  • Gluten Free
  • Lactose Free
  • Energy Kcal 333
  • Carbohydrates g 1.1
  •   of which sugars g 1.1
  • Protein g 41.5
  • Fats g 18
  •   of which saturated fat g 4.49
  • Fiber g 0.3
  • Cholesterol mg 120
  • Sodium mg 696
  • Difficulty: Easy
  • Prep time: 5 min
  • Cook time: 10 min
  • Serving: 2
  • Cost: High

PRESENTATION

Experience the rich flavors of Emilia-Romagna with every bite of sliced steak with balsamic. Known as 'tagliata al balsamico' in Italy, this dish keeps things simple yet really brings out the tender and bold taste of the beef. Using a good cut like filet ensures the meat stays moist and juicy. Seriously good. It's seared just enough to keep a nice pink center. And the sauce? The real magic lies in the balsamic glaze. It's created by slowly reducing balsamic vinegar—often from Modena—until it turns sweet and tangy. Super tasty. This sauce is drizzled over the hot steak, soaking into each slice and giving a little kick that perfectly complements the rich, meaty flavor. You'll find this balsamic steak recipe throughout Emilia-Romagna, typically served with crisp salad greens or peppery arugula for a fresh bite. Really balances the whole plate.

The appeal of a balsamic vinegar steak is undeniable when paired with a glass of local red wine. The combination of golden seared beef and that sticky, shiny reduction makes the meal feel special yet uncomplicated. I mean, cannot go wrong. In various towns, locals might add a sprinkle of coarse salt or a handful of shaved Parmigiano Reggiano to finish the dish, highlighting regional ingredients while keeping it classic. What sets this balsamic marinated steak apart is the glaze itself—there's nothing like the deep, slightly sweet flavor of aged Modena balsamic. Unlike more elaborate recipes with numerous spices or sauces, this steak focuses on a few excellent elements, letting them shine. Thing is, whether you are preparing it for a weekend dinner or simply craving something crispy and satisfying, tagliata al balsamico brings a touch of northern Italy right to your table. So so good. It’s a dish that really checks all the boxes for anyone who loves a juicy seared steak with a hint of Italian flair. For real, ensuring a great dining experience that’s both elegant and comforting.

INGREDIENTS

333
Calories per serving
Beef filet 0.9 lb (400 g)
Fine salt to taste
Black pepper to taste
Extra virgin olive oil 2 spoonfuls
For the Balsamic Reduction
Juniper 5 berries
Balsamic vinegar 1.1 cups (250 ml)
Cinnamon sticks 2
Cloves 5
Preparation

How to prepare Sliced Beef with Balsamic

For a better result, it is necessary to cook the meat at room temperature, so take it out of the refrigerator at least an hour before cooking. Let's start by preparing the reduction: take the balsamic vinegar, pour it into a small saucepan, and heat over low heat 1, then add the cloves 2, and the juniper berries 3

and the two cinnamon sticks 4. Continue cooking until the sauce has reduced to half its volume or a little more 5. When the reduction is ready, strain it with a sieve and set it aside. Now let's prepare the sliced beef: heat a griddle very well over high heat with two tablespoons of extra virgin olive oil and then place the meat on it 6,

grill for a maximum of 2-3 minutes per side to keep it rosy inside, finally salt 7 and pepper 8 on each side. During cooking, remember not to prick the meat to avoid letting the juices escape. Once the balsamic sliced beef is ready, cut it into slices 1-1.5 inches thick 9 and serve it on a bed of fresh salad or arugula, sprinkled with balsamic vinegar reduction.

Storage

The balsamic reduction can be stored in the refrigerator for a few days in an airtight container.

Tip

When preparing the reduction, you can optionally add a tablespoon of honey. When choosing the meat, you can also opt for rib-eye or sirloin.
If you wish, you can also cook the meat on the barbecue.

For the translation of some texts, artificial intelligence tools may have been used.
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