Balsamic reduction for portabella or chipotle steak with mashed potatoes & asparagus
Prep
20 min
Total
35 min
Serves
4-6
Have a vegan in the family and don't know how to cook for everyone at the same time? Chef, Sandi Richard shares this recipe with us to make your life easier when it's time to cook dinner.
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Ingredients
4-6
Yukon Gold potatoes
450g
asparagus
1 tbsp
Mr. Dash Chipotle seasoning, or other salt-free seasoning
1 1/2 lbs or 675g
thick sirloin steak
1-2
Portabella mushrooms
Balsamic Reduction
2 tbsp
red sweet onion
1 tsp
olive oil
1/2 cup
prepared garlic, from a far or minced from a jar
1 tsp
grated fresh ginger, or minced from a jar
1 tbsp
maple syrup
2 tbsp
veggie broth, or water
1/2 cup
Balsamic vinegar
Instructions
- Cut potatoes into quarters and rinse. Place in a large pot with cold water and bring to a boil. Reduce to medium and cook until you can easily pierce with a knife.
- Wash and snap asparagus ends. Set aside in steamer
- Finely chop onion. Heat oil in a small stove top pot at medium heat. Add onion. Sauté slightly, then add garlic and ginger. Continue stirring for 1 additional minute, then add balsamic vinegar, maple syrup and water (or broth). Simmer until mixture reduces in half. Remove from heat, then reheat just before portabella and steaks are cooked and resting.
- Remove stem of portabella. Sprinkle spice all over portabella and steak.
- Grill portabella until you see grill marks and steak to your preferred tenderness. Let each rest in foil as they are done.