Well, it’s getting colder out now, and I’m not too keen on standing in the ice and snow to BBQ, since I do not yet have a fancy outdoor covered grilling station set up yet. But I was in the mood for steaks, so I thought I would attempt oven baked steak. I added a dollop of horseradish beside the beef, that was a good call.   The green beans and roasted potatoes with some sour cream were an excellent side.

Balsamic Glazed Steak with Roast Potatoes and Green Beans

Balsamic Glazed Steak with Roast Potatoes and Green Beans


2 new york striploin steaks ( I got two really nice ones from the butcher)
extra virgin olive oil
red pepper
1/2 t. italian seasoning.

Preheat oven to 400 degrees F.

Heat a cast iron skillet over high heat on the stove. Lightly drizzle and rub in olive oil into steaks, then season with salt & pepper. Sear each side of the steak for approximately two minutes or so, until desired browning is acheived.

Generously brush balsamic glaze on the meat and transfer to oven and bake for between 7 – 15 minutes or so, 8 being fairly rare, and 15 minutes being fairly well done. Halfway through, you are welcome add more balsamic glaze, just make sure you reserve some for serving and the sides.

While the steak is baking, slice up red pepper, shallot and onion and place into a small skillet. Drizzle some olive oil on top, add the italian seasoning, salt, pepper, a few tablespoons of the balsamic glaze and mix well. Saute five or so minutes or until the mixture has reached the desired doneness.

One steak is done, allow it to rest for five minutes outside of the oven. This “resting” allows the juices to redistribute through the meat, so when it sits on your plate it doesn’t leave a bloody or greasy puddle running all over your plate into your side dishes.

For the balsamic glaze (based off an old recipe in Canadian Living Magazine:

1/3 balsamic vinegar
1/3 cup tomato juice
3 T. olive oil
2 T. chopped fresh thyme (or 2 t. dried)
2 T. dijon mustard
1 T. granulated sugar
2 cloves garlic, minced

In small saucepan, whisk together vinegar, tomato juice, oil, thyme, mustard, sugar and garlic; bring to boil over high heat. Boil, whisking occasionally for 5 minutes or until thick enough to coat back of spoon. Reserve 1/4 cup to serve with steak.