Roasted Garlic Balsamic Steak Sauce Recipes

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GRILLED BALSAMIC- AND ROASTED GARLIC-MARINATED STEAK



Grilled Balsamic- and Roasted Garlic-Marinated Steak image

No on-the-side sauce is needed for round steak refrigerated overnight in a robust marinade. It's simply delicious!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 6

Number Of Ingredients 9

1/2 cup balsamic vinegar
1/4 cup chili sauce
2 tablespoons packed brown sugar
2 tablespoons olive or vegetable oil
2 teaspoons chopped roasted garlic (from 4-oz jar)
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon coarse ground pepper
1 1/2-lb beef boneless top round steak, 1 to 1 1/2 inches thick

Steps:

  • In shallow glass dish or resealable plastic food-storage bag, mix all ingredients except beef. Add beef; turn to coat. Cover dish or seal bag. Refrigerate at least 8 hours or overnight, turning beef occasionally.
  • Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.
  • Cover and grill beef over medium heat 12 to 18 minutes, turning and brushing with marinade once or twice, until desired doneness. Discard any remaining marinade. To serve, cut beef across grain into slices.

Nutrition Facts : Calories 140, Carbohydrate 2 g, Cholesterol 60 mg, Fat 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 1 g, TransFat 0 g

ROASTED GARLIC-BALSAMIC STEAK SAUCE



Roasted Garlic-Balsamic Steak Sauce image

Provided by Michael Chiarello

Categories     Blender     Fruit     Garlic     Tomato     Freeze/Chill     No-Cook     Vegetarian     Shallot     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 14

1 1/2 cups warm water
3/4 cup raisins
1/2 cup balsamic vinegar
2 tablespoons minced shallots
3 large plum tomatoes, cored, quartered
1/4 cup roasted garlic paste from jar
1/4 cup unsweetened applesauce
2 tablespoons honey
1 1/2 tablespoons apple jelly or red currant jelly
1 1/2 tablespoons Worcestershire sauce
1 garlic clove, chopped
1 teaspoon (or more) fine sea salt
3/4 teaspoon dry mustard
1/2 teaspoon (or more) freshly ground black pepper

Steps:

  • Combine 1 1/2 cups warm water and raisins in medium bowl; let stand until raisins are soft, at least 15 minutes and up to 1 hour. Mix vinegar and shallots in small bowl; let stand 15 minutes. Add vinegar mixture to raisin mixture, then stir in all remaining ingredients. Working in 3 batches, puree mixture in blender until smooth. If desired, season with more salt and pepper. Return mixture to medium bowl. Cover and refrigerate at least 12 hours to blend flavors. DO AHEAD Can be made 1 week ahead. Keep refrigerated.

ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE(VERY EASY)



Roasted Garlic Stuffed Steak with Garlic Mashers and Balsamic Cream Sauce(VERY EASY) image

Make and share this Roasted Garlic Stuffed Steak with Garlic Mashers and Balsamic Cream Sauce(VERY EASY) recipe from Food.com.

Provided by LeeLee Hansen

Categories     Meat

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

4 thick-cut New York strip steaks
3 heads garlic (an extra bulb for the mashers)
1/4 cup olive oil
1 teaspoon sea salt
3 cups fresh spinach
1/4 cup sun-dried tomato packed in oil, diced
1 lb fresh brie cheese
1/4 cup fresh rosemary, minced

Steps:

  • Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper.
  • You can utilize any fresh herbs you have in your garden or local market such as rosemary.
  • Take the steaks out and let them rest about an hour before you start to work with them.
  • In the meantime, fire up the oven to 350 degrees F.
  • Take your garlic bulbs and slice them in half diagonally.
  • Season with olive oil and sea salt.
  • Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly.
  • Take out and set aside.
  • Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot.
  • Add spinach and saute until spinach is just wilted.
  • Season with salt and pepper.
  • Chop up the sun-dried tomatoes and toss with the spinach.
  • When the spinach has cooled, throw in the brie and the roasted garlic.
  • You can easily pull the roasted garlic from the'husk' by using a toothpick to pull it out.
  • Mix together very well!
  • Season with salt and pepper.
  • You can also throw in a teaspoon or so of fresh rosemary at this point.
  • Set aside.
  • Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops.
  • Carefully stuff the steaks with your roasted garlic stuffing.
  • Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference.
  • I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream.
  • A little parsley to garnish.
  • For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat.
  • Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar.
  • Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3.
  • Take out the rosemary.
  • To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes.
  • Garnish with fresh rosemary.
  • It is excellent to have a nice fresh loaf of bread to serve with this.
  • I also BBQ up some fresh local corn on the grill to accompany this meal.
  • It is a fairly easy and gourmet meal to prepare.
  • You can even make the stuffing the night before.
  • Enjoy!
  • And long live garlic!

ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE



Roasted Garlic Stuffed Steak with Garlic Mashers and Balsamic Cream Sauce image

I moved from the Midwest to California just as I started to get interested in the culinary arts. Ironically, I moved to Gilroy California: home of the Garlic Festival! Ever since, I have been incorporating garlic into nearly every dish! The following recipe I created one year when we had a bunch of hungry pilots who flew in just for the Garlic Festival. I thought I would make it an especially memorable culinary experience for them!

Provided by Food Network

Categories     main-dish

Number Of Ingredients 8

4 thick-cut NY steaks
3 bulbs, yes bulbs not cloves of GARLIC! (an extra bulb for the mashers)
1/4 cup olive oil
1 teaspoon sea salt
3 cups fresh spinach
1/4 cup sun-dried tomatoes in oil, diced
1 pound fresh brie cheese
1/4 cup fresh rosemary, minced

Steps:

  • Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper. You can utilize any fresh herbs you have in your garden or local market such as rosemary. Take the steaks out and let them rest about an hour before you start to work with them. In the meantime, fire up the oven to 350 degrees F. Take your garlic bulbs and slice them in half diagonally. Season with olive oil and sea salt. Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly. Take out and set aside.
  • Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot. Add spinach and saute until spinach is just wilted. Season with salt and pepper. Chop up the sun-dried tomatoes and toss with the spinach. When the spinach has cooled, throw in the brie and the roasted garlic. You can easily pull the roasted garlic from the 'husk' by using a toothpick to pull it out. Mix together very well!
  • Season with salt and pepper. You can also throw in a teaspoon or so of fresh rosemary at this point. Set aside. Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops. Carefully stuff the steaks with your roasted garlic stuffing. Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference. I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream. A little parsley to garnish.
  • For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat. Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar. Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3. Take out the rosemary. To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes. Garnish with fresh rosemary. It is excellent to have a nice fresh loaf of bread to serve with this. I also BBQ up some fresh local corn on the grill to accompany this meal. It is a fairly easy and gourmet meal to prepare. You can even make the stuffing the night before. Enjoy! And long live garlic!!!

BALSAMIC ROASTED GARLIC



Balsamic Roasted Garlic image

Like sooo many others, I love garlic and whatever an amount a recipe calls for, I usually up it threefold. When I roast garlic, I make lots at a time as it gets messy squeezing the garlic out at the end, because I want it very soft. My garlic comes in packs of five tied up in mesh. I usually roast six packs (30 heads) at a time I also store it a bit differently then what I've seen in other recipes. PLEASE do not be put off by the length of instructions as I made it as smiple as possible for new cooks!

Provided by Happy Harry 2

Categories     Kosher

Time 1h15m

Yield 1 gallon bagful

Number Of Ingredients 3

30 whole fresh bulbs of garlic (*)
1/4-1/3 cup balsamic vinegar
cooking spray

Steps:

  • PREPARE:.
  • Using a large baking pan with sides (I use a 9x13x2 inch), cover completely with tinfoil.
  • Spray tinfoil with cooking spray at least twice (I like to step outside to do this) and set aside.
  • Remove as much of the loose, paperthin covering from the bulbs that you can by hand. If it does not come off easily, don't take it off.
  • Working on a cutting board, using a sharp heavy knife, cut through the tops of each bulb. Save the tops. Don't take bulbs apart.
  • Place all the cut bulbs in the pan. They should be touching each other.
  • Sprinkle the vinegar over the tops of garlic bulbs. If you have a small spray bottle that you can put the vinegar into, all the better.**.
  • At this time, you can add some salt, lightly to the tops, if you wish (I don't).
  • BAKING:.
  • Preheat oven to 400 degrees after you cut the bulb tops off.
  • Cover the entire pan tightly with tinfoil.
  • Place pan in middle half of hot oven.
  • Lower heat to 350 degrees.
  • Bake for 30 to forty-five minutes.
  • Remove from oven in 30 minutes and test for doneness WITHOUT removing tinfoil. Using a thin sharp knife, stab once at garlic bulbs that are in center of pan. If knife goes in easily, remove tinfoil and return pan to oven for 15 minutes more for browning. If bulbs are not soft, bake another 15 minutes or until soft and then brown.
  • Remove pan from oven and let cool on rack before trying to handle. The garlic can sit for up to three hours without it being affected poorly.
  • REMOVAL AND STORING:.
  • This is the messy part, no getting away from it. I have been known to wear thin rubber gloves (I save the kind that comes with hair dying kits) for this next part, but don't bother anymore. This is also why I make so much at a time.
  • Over bowl, holding a bulb, cut side facing down, squeeze until bulbs pop out. If they are overcooked, it will be very mushy (this is how I like it). Get as much out as possible using free hand to help pull out.
  • When all bulbs are done, check bowl for any skins that may have come off, and remove.
  • Mash with a fork until very creamy and smooth. You can also put bulbs into a mini mixer until smooth. I don't because by the time I get all the garlic out, I'm finished by hand.
  • You can store garlic in fridge for up to a month like this or freeze and keep until the next ice age. When freezing, you can divide in many ways; using half cups, using ice cube trays, or my way!
  • Open a fresh gallon freezer storage bag.
  • Spoon in the mashed garlic. Place on a flat surface and press garlc press down, til it fills the bag. If there is too much garlic, use two bags. After you have pressed the garlic throughout the bag, along with the air. Seal it. Place it flat in your freezer and when hard, put this bag inside another freezer bag and seal.
  • Now, when you want to use the garlic, remove from the freezer at the time you are ready to use. Don't let it stand around waiting for you, as I have found that each time it defrosts and re-freezes, it loses some of its potency.
  • Open bag and with the blunt end of a butter knife, cut the amount you want to use, slip the knife between the garlic and the bag and lift out. Return unused portion to freezer.
  • * Garlic tops: Don't throw them away! Make some garlic broth, of course!
  • ** I saved a spray margarine container for this.

Nutrition Facts : Calories 1341, Fat 4.5, SaturatedFat 0.8, Sodium 153, Carbohydrate 297.5, Fiber 18.9, Sugar 9, Protein 57.2

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