Time 33m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Combine all ingredients in a food processor or blender and process until smooth. Refrigerate several hours before serving. Great on salads or can use as a marinade on chicken and fish.
Time 53m Number Of Ingredients 9 Steps:
In a medium bowl, stir together balsamic vinegar, Worcestershire sauce, brown sugar, honey, Dijon mustard, garlic powder, and minced onion. If it’s runny, stir in another tablespoon of brown sugar. Put the steak in a shallow container or zippered freezer bag and pour the marinade over it so that it covers the steak. Place the container or bag in the refrigerator overnight. If you don’t have that much time to spare, allow the steak to marinate in the fridge for at least one hour. Before cooking, remove the steak from the bag and allow to sit on a cutting board at room temperature for 30 minutes. Meanwhile, preheat a cast-iron skillet over medium-high heat with oil. Add the steak to the pan and sear for 3-4 minutes on each side. The internal temperature should reach 135 degrees for medium-rare. Place the steak on a cutting board and allow to rest for 5 minutes before slicing into thin strips and enjoying.
Time 25m Yield 10 Number Of Ingredients 2 Steps:
Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
Time 5m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Mix all ingredients and serve over salad greens.
Yield makes 3 to 4 tablespoons Number Of Ingredients 2 Steps:
In a small saucepan, place the balsamic vinegar and the sugar. Heat over medium-low heat and stir until the sugar is dissolved. Bring to a simmer and simmer until the vinegar is reduced to 3 to 4 tablespoons, is the consistency of warmed honey, and has a rich, caramelized sweet-tart flavor, about 10 minutes. Serve warm or at room temperature. Store in a tightly covered container in the refrigerator for up to 2 weeks.
Time 10m Yield 1 Number Of Ingredients 5 Steps:
In a small bowl, whisk together the vinegar, oil, brown sugar, onion, and pepper. Pour over desired meat, and marinate in the refrigerator for 1 to 4 hours, turning meat occasionally.n
