Best 8 Steaks With Balsamic Mustard Sauce Recipes

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**Savor the Exquisite Symphony of Flavors in Steaks with Balsamic Mustard Sauce and Explore a Culinary Journey of Delights**

Prepare to embark on a tantalizing culinary adventure as we delve into the realm of Steaks with Balsamic Mustard Sauce, a dish that masterfully blends the richness of seared steaks with a luscious sauce that marries the tangy sweetness of balsamic vinegar with the piquant bite of mustard. This article presents a collection of meticulously crafted recipes that cater to diverse tastes and preferences, ensuring an unforgettable dining experience. Whether you seek a classic approach or crave a contemporary twist, our curated selection of recipes will guide you in creating a main course that will leave your taste buds in awe. Discover the secrets of achieving perfectly seared steaks, complemented by a velvety sauce that elevates the flavors to new heights. Explore variations that incorporate herbs, spices, and unique ingredients, transforming this dish into a culinary masterpiece. Indulge in the artistry of plating, garnishing techniques, and optional sides that complete the presentation, making each serving a feast for the eyes. Prepare to tantalize your palate with Steaks with Balsamic Mustard Sauce, a dish that promises an explosion of flavors and an unforgettable dining experience.

Let's cook with our recipes!

PORTERHOUSE WITH BALSAMIC STEAK SAUCE



Porterhouse with Balsamic Steak Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 51m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Preheat a grill to high on one side and lightly oil the grate. Season a 2-inch-thick porterhouse steak (3 pounds) with coarse sea salt and pepper. Grill over direct heat for 4 minutes, then rotate the meat 90 and cook 2 more minutes. Repeat on the other side. Move the steak to the cooler part of the grill (position the smaller end away from the heat); cover and cook until the meat reaches 128 to 130 for medium-rare, 12 to 15 minutes. Let rest 5 minutes before slicing. To make the sauce, simmer 3/4 cup balsamic vinegar, 2/3 cup ketchup, 1/4 cup honey, 2 sliced shallots, 2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1/4 teaspoon allspice, and salt, pepper and sugar to taste until thickened, about 15 minutes. Strain, then whisk in some butter.

STEAKS WITH BALSAMIC-MUSTARD SAUCE



Steaks with Balsamic-Mustard Sauce image

Try this steak with our Rosemary Potatoes and Steamed Green Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 5

1 tablespoon olive oil
4 strip steaks (each 6 to 8 ounces and about 3/4 inch thick)
Coarse salt and ground pepper
1/2 cup balsamic vinegar
1/4 cup Dijon mustard

Steps:

  • Heat oil in a large skillet over high heat. Season steaks generously on both sides with salt and pepper; place in skillet. Cook, turning once, until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover with foil.
  • Add vinegar to skillet; boil until syrupy, 1 to 2 minutes. Remove from heat; whisk in mustard and any accumulated juices from steaks. Serve sauce with steaks.

Nutrition Facts : Calories 521 g, Fat 35 g, Protein 42 g

FOOLPROOF FLAT IRON STEAKS



Foolproof Flat Iron Steaks image

My special recipe combines balsamic vinegar, olive oil, and spices creating a simple, delicious marinade. My technique yields the most tender and juicy steak.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 1h35m

Yield 4

Number Of Ingredients 9

2 (1 pound) flat iron steaks
¼ cup balsamic vinegar
3 tablespoons extra virgin olive oil
3 tablespoons finely chopped green onions
4 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon chopped fresh thyme
½ teaspoon dry mustard
¼ teaspoon ground black pepper

Steps:

  • Place steaks, balsamic vinegar, olive oil, green onions, garlic, soy sauce, thyme, mustard, and black pepper in an extra large resealable plastic bag, squeeze out excess air, and seal the bag. Knead the bag with your hands to distribute ingredients evenly and completely coat the steaks. Marinate in the refrigerator for 1 hour.
  • Preheat grill for medium-high heat and lightly oil the grate. Remove steaks from refrigerator and let sit at room temperature for 10 minutes.
  • Remove steaks from bag and discard marinade.
  • Cook steaks on the preheated grill until they start to firm and are reddish-pink and juicy in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes before slicing.

Nutrition Facts : Calories 536.7 calories, Carbohydrate 4.2 g, Cholesterol 154.8 mg, Fat 36.4 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 11.5 g, Sodium 376.1 mg, Sugar 2.4 g

STEAKS WITH BALSAMIC-MUSTARD SAUCE



Steaks With Balsamic-Mustard Sauce image

Make and share this Steaks With Balsamic-Mustard Sauce recipe from Food.com.

Provided by virgored

Categories     Steak

Time 20m

Yield 2 pieces, 2 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
2 steaks
1 tablespoon coarse salt
1 tablespoon ground black pepper
1/2 cup balsamic vinegar
1/4 cup Dijon mustard

Steps:

  • Heat oil in a large skillet over high heat.
  • Season steaks generously on both side with salt and pepper.
  • Place steaks in skillet.
  • Cook, turning once, until browned, 2-3 minutes per side for medium rare.
  • Transfer to a warmed plate, cover with foil.
  • Add vinegar to skillet.
  • Boil until syrupy, scraping to loosen browned bits from skillet.
  • Whisk in mustard and any accumulated juices from steak.
  • Serve steaks with sauce.

MUSTARD-MARINATED FLANK STEAK



Mustard-Marinated Flank Steak image

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 4 to 5 servings

Number Of Ingredients 8

1 flank steak (2 to 2 1/2 pounds)
1/3 cup dry white wine
1/3 cup good olive oil
1/3 cup Dijon mustard
Kosher salt and freshly ground black pepper
1/3 cup chopped shallots (2 shallots)
1 tablespoon minced garlic (3 cloves)
2 tablespoons coarsely chopped fresh tarragon leaves

Steps:

  • Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
  • In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
  • Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
  • Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.

THE BEST STEAK MARINADE



The Best Steak Marinade image

We use this marinade for rib steaks, but can be used for almost any cut of beef.

Provided by SweetCravings

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 7

¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1 pinch salt and pepper to taste

Steps:

  • Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g

PAN-SEARED STRIP STEAK WITH MUSTARD CREAM SAUCE



Pan-Seared Strip Steak with Mustard Cream Sauce image

Vermouth is used to deglaze the skillet the steak is cooked in, then enriched with cream to make an addictive pan sauce. A spoonful of Dijon mustard adds a subtle kick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 6

2 boneless strip steaks, each 8 to 10 ounces and 1 inch thick, room temperature
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1/4 cup vermouth or white wine
1/4 cup heavy cream
1 teaspoon Dijon mustard

Steps:

  • Steaks: Heat a 10-inch cast-iron skillet over medium-high until it is very hot but not smoking, about 2 minutes. Pat steaks dry with paper towel. Season steaks on both sides with salt and pepper. Add half the butter to the skillet and set one of the steaks directly on top. Repeat with remaining butter and steak. Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 4 minutes. Using tongs, turn steaks over and continue cooking until an instant-read thermometer reaches 115 to 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Transfer steaks to a warm plate to rest.
  • Sauce: Remove pan from heat and carefully pour in vermouth (it will spatter). Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon, and cook until liquid is almost completely reduced, about 45 seconds. Add cream and any juices that have collected from steak; stir to combine. Stir in mustard; heat 15 seconds. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper.
  • Place steaks on dinner plates and pour sauce over the top, dividing evenly, before serving.

OVEN-BAKED STEAK WITH MUSTARD SAUCE



Oven-Baked Steak With Mustard Sauce image

For any of you that are beef lovers, this is an amazing recipe for beef steak! Just make certain to tell your butcher to cut the sirloin to 2-1/2 inch thickness for this recipe. This steak is broiled then baked in the oven in a savory sauce, served topped with delicious mustard sauce, If desired you can just omit the mustard sauce, the steak is really wonderful without it also! The mustard sauce can be prepared hours in advance and refrigerated, then warmed in the microwave when ready to use. This recipe serves two people easily, but can be doubled if desired, just double all ingredients and prepare the with the same method...This is wonderful served with baked potatoes...you will love this!

Provided by Kittencalrecipezazz

Categories     Steak

Time 1h

Yield 2 serving(s)

Number Of Ingredients 13

1 sirloin steak (about 2-1/2-inch thick)
black pepper
1 onion, chopped
1 cup ketchup
3 tablespoons melted butter
1 tablespoon fresh lemon juice
1 small green bell pepper, coarsley chopped
1 -2 teaspoon Worcestershire sauce
1/4 cup butter
1/4 cup favorite barbecue sauce
4 teaspoons Worcestershire sauce
4 teaspoons mustard powder
1/4 cup whipping cream

Steps:

  • To make the mustard sauce: In a small/medium saucepan, melt the butter and mix with BBQ sauce, Worcestershire sauce, dry mustard powder (do not add in the cream as yet).
  • Heat over medium heat for a couple of minutes.
  • Remove from heat; stir in the cream.
  • Heat again.
  • Serve over the cooked steak.
  • For the steak: turn oven to broil setting.
  • Set oven rack to under the broiler heat.
  • Season steak with black pepper on both sides.
  • Broil the steak on both sides a couple of minutes to brown under the broiler in a broiler pan with higher sides.
  • Remove and drain off the fat.
  • Mix together the onion, ketchup, butter, lemon juice and chopped green pepper.
  • pour over the steak in the pan.
  • Set oven to 400 degrees.
  • Bake for about 30 minutes.
  • Remove to a warm platter or serving dish.
  • Serve with the mustard sauce.

Tips:

  • Choose the Right Cut of Steak: Opt for tender cuts like ribeye, strip loin, or tenderloin for a succulent and flavorful experience.
  • Marinate Your Steaks: Enhance the flavor of your steaks by marinating them in a flavorful mixture of balsamic vinegar, mustard, herbs, and spices for at least 30 minutes.
  • Cook to Your Desired Doneness: Use a meat thermometer to ensure your steaks are cooked to your preferred doneness, whether it's rare, medium-rare, medium, or well-done.
  • Let Your Steaks Rest: Once cooked, let your steaks rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and juicy steak.
  • Make a Flavorful Sauce: Elevate your steaks with a rich and flavorful balsamic mustard sauce made with balsamic vinegar, mustard, shallots, and butter. Simmer the sauce until it thickens and coats the steaks perfectly.

Conclusion:

These balsamic mustard steak recipes offer a delectable combination of flavors and textures, making them a perfect choice for any occasion. With tender steaks marinated in a flavorful balsamic mustard mixture, cooked to perfection, and served with a rich and tangy sauce, these dishes are sure to impress your taste buds. Experiment with different cuts of steak and side dishes to create a customized meal that reflects your personal preferences. Whether you're a seasoned cook or just starting your culinary journey, these recipes provide an easy-to-follow guide to create a restaurant-quality steak dinner in the comfort of your own home. So, fire up your grill or heat up your skillet, and indulge in the deliciousness of these balsamic mustard steak recipes today!

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