Monday, February 2, 2015

Paleo Garlic Steak with Balsamic Pan Sauce

Hanger steak was on special at Whole Foods this past week, and with the path to our grill covered in snow I was looking for a tasty way to prepare it on the stove top.

It's not often that I find inspiration form Rachael Ray these days, but her recipe for a garlic steak with balsamic gravy piqued my interest. Balsamic and garlic are two of my most favorite flavors, and to put them together in a recipe that promised to come together so easily? I had to try it.

The results were delicious. After letting my beef rest I found it still a tiny bit undercooked, so simply returned it to the pan with the gravy and let it cook for about 2 minutes more.

Paleo Garlic Steak with Balsamic Pan Sauce
adapted from Rachael Ray

6 grated garlic cloves
1/2 cup olive oil
1 lb. hanger steak (mine was a little over a lb.)
salt & pepper
1 tbs. coconut flour
1/4 cup balsamic vinegar
1 cup organic beef broth

Combine garlic and oil in a shallow dish. Place steaks in the oil, flipping them around a few times, then cover and marinate for at least 30 minutes.

Heat a large skillet over medium-high heat. Shake excess oil from the steak, season both sides with salt and pepper, and cook until desired doneness, about 4 minutes on each side for medium rare. Remove from the skillet and let rest for about 5 minutes.

While the meat is resting, make the pan sauce. Lower the heat under the skillet and add the reserved garlic and oil marinade; stir in the flour and cook 1 minute.

Whisk the balsamic and beef broth into the flour mixture, season with salt and ground black pepper and cook until thickened.

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