Oh, this is so good. My husband and I don’t have steak all that often, but this is one of my favorite recipes. I love balsamic vinegar and shallots; this recipe has both! I served this rosy steak with roasted asparagus and garlic mashed potatoes.
STEAK WITH BALSAMIC SHALLOT SAUCE
2 or 3 rib-eye steaks
Kosher salt to taste
1/2 cup balsamic vinegar
2 or 3 shallots, chopped fine
3 TBS. unsalted butter
1) Heat skillet and cook steaks on each side 3 to 5 minutes depending on how well done you prefer them. Sprinkle with salt and put on plate to keep warm.
2) Place shallots in skillet and cook for one minute. Add balsamic vinegar and cook until liquid has reduced to about half. Turn off heat and add butter. Stir until melted. Pour sauce over steaks.
This was introduced to me in 1989 while I was a nanny in Connecticut. I’d never heard of “banana” French toast before, but became an instant fan. Turns out banana and maple are marvelously compatible flavors. In my experience making this French toast, it does not become crisp on the outside like regular French toast because of the banana; the bread remains rather soft. However, the fabulous flavor more than makes up for the difference in texture. On the special occasions when I make this, I always wonder why I don’t make it more often. It’s wonderful. (My picky eater ate four slices tonight!)
BANANA FRENCH TOAST
1/2 banana, sliced
2 or 3 TBS. milk
dash of cinnamon
1/4 tsp. vanilla
good bread, preferably several days old
In a blender, add banana, eggs, milk, cinnamon and vanilla. Blend until smooth (will look frothy). Pour mixture into a wide dish. Dip slices of bread in egg mixture until coated. Cook on griddle until golden brown; flip and cook other side. Top with butter and maple syrup. Delightful!