Directions for: Balsamic Reduction for Chipotle Steak or Scallops with Baby Potatoes and Italian Tossed Veggies
Ingredients
Balsamic Reduction for Chipotl2 stalks celery stalks
red pepper
1 English cucumber
1 cup washed baby carrots
1 cup cherry tomatoes
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp Mrs. Dash Italian seasoning
20 16-20 baby potatoes (or 4 large cut potatoes)
Balsamic Reduction2 Tbsp red sweet onion
1 tsp olive oil
2 tsp prepared garlic (from a jar) (or two cloves chopped)
1 tsp grated fresh ginger (or fresh chopped from a jar)
cup balsamic vinegar
1 Tbsp maple syrup
2 Tbsp water or broth
1 Tbsp Mrs. Dash Chipotle seasoning
1 lb(s) lbs / 675 g thick sirloin steak
3 large large scallops (5 oz / 150 g)
Directions
Balsamic Reduction for Chipotl Balsamic Reduction1. Wash and chop celery, pepper and cucumber.
2. Rinse baby carrots.
3. Place veggies in a med size bowl.
4. Toss with olive oil, balsamic vinegar and spice. Munch away.
5. Wash potatoes. Add to a large stove top pot.
6. Cover with cold water. Bring to boil at high, uncovered, then reduce heat to medium.
7. Cook until potatoes are easily pierced with a fork.
8. Finely chop onion.
9. Heat oil, in a small stove top pot, at medium heat.
10. Add onion. Saut slightly, then add garlic and ginger.
11. Continue stirring until slightly sauted then add balsamic vinegar, maple syrup and water (or broth).
12. Simmer until mixture reduces in half. Remove from heat and reheat just before steaks are done.
When its time for dinner preheat BBQ or broiler13. Sprinkle spice all over scallops and steak.
14. Grill steak to your preferred tenderness.
15. Just before steaks are done put scallops under broiler, or in a cage on the BBQ, until well seared on both sides.
See more: Barbeque, Grill, Dinner, Beef, Potatoes, Shellfish, Main, Quick and Easy, BBQ