Balsamic Glazed Beef with Blistered Shishitos
Balsamic-glazed top sirloin is paired with two simply prepared seasonal superstars: tomatoes and shishitos.
Servings
Produce
Kentucky Beefsteak Tomato
4 2 Whole
Shishito Pepper
3 1.5 oz
Thyme
4 2 Sprig
Red Onion (Organic)
1/2 0.25 Whole
Cremini mushrooms
7 3.5 oz
Shiitake mushrooms
3 1.5 oz
Protein & more
Pine Nuts
1 0.5 oz
Feta cheese
2 1 oz
Top Sirloin
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 1/2 0.75 tablespoon
Black pepper
1/2 0.25 teaspoon
Spice mix
Balsamic glaze
Tamari
3 1.5 tablespoon
Balsamic vinegar
1 0.5 tablespoon
Raw sugar
3 1.5 tablespoon
Prep ahead (optional)
a. Cut beefsteak tomato into ½”-thick slices. b. Cut shiitake mushrooms and cremini mushrooms into ¼”-thick slices. c. Thinly slice red onion.
Instructions
1
Cook shishitos and mushrooms:
a. In large sauté pan over medium-high heat, add 1 tbsp olive oil. When pan is hot but not smoking, add shishitos (leave whole) and thyme sprigs (leave whole). Stir-fry, allowing shishitos to blister, about 2-3 minutes.
b. Add cremini (¼”-thick slices) and shiitake mushrooms (¼”-thick slices). Stir-fry until mushrooms caramelize, about 2 minutes.
c. Add red onion (thinly slice) and stir-fry just until onion softens but still retains its color, about 1-2 minutes. Discard thyme sprigs and transfer stir-fried veggies to a plate or large bowl so you can use the pan for top sirloin.
2
Cook top sirloin:
a. Portion top sirloin and season with ½ tsp salt and ¼ tsp black pepper.
b. In the same sauté pan over medium-high heat, add 2 tsp olive oil. Add top sirloin and cook for about 1-2 minutes.
c. Flip top sirloin and cook another 4-6 minutes, or just short of desired doneness.
d. Reduce heat to medium and brush or spoon balsamic glaze on top-side of top sirloin. Flip a final time and cook to allow glaze to caramelize the top, being careful not to let the sugars burn, about 2 more minutes. Remove from heat and set aside.
3
Serve:
a. Wipe sauté pan clean with paper towels. Over medium-high heat, add pine nuts and toast until golden and fragrant, stirring constantly.
b. Plate balsamic-glazed beef.
c. Add beefsteak tomato (½”-thick slices) to plates. Season with salt.
d. Serve blistered shishito and mushroom sauté alongside. Garnish with feta and toasted pine nuts.
Chef's notes
If beef isn't a preference, this balsamic glaze works beautifully on roast chicken or fish. For a gourmet touch, consider seasoning the tomato slices with a special salt. A smoked salt would be delicious with this recipe.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX