Balsamic Glazed Strip Steak with Roasted Apple Salad and Garlic Herb Toasts

This balsamic rosemary strip steak is a restaurant-quality meal you can easily make at home. The steak is seared to perfection and topped with a rich, tangy sauce made with balsamic vinegar and rosemary. On the side, a warm roasted apple and arugula salad adds a sweet and peppery contrast, while garlic herb toasts are perfect for soaking up every last drop of sauce.

The magic of balsamic vinegar shines in two ways here: it cuts through the richness of the steak in the sauce and it brightens the salad with a fruity acidity. With minimal prep and straightforward steps, this dish is sure to impress.

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Ingredients

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

12 ounce New York Strip SteakView ingredient guideLike ingredientDislike ingredient

3 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 ounce Ricotta Salata CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil. Cut one baguette into ½-inch cubes. Core and halve the apple, then cut into ½-inch wedges. Spread baguette cubes and apple wedges on opposite sides of the baking sheet. Drizzle with vegetable oil, season with salt and pepper and toss to coat. Bake until baguette cubes are crisp, 8-10 minutes.
2. Meanwhile, halve, peel and thinly slice the shallots. Pick the rosemary leaves from the stems and chop finely to get about 2 teaspoons. Split the remaining baguette in half lengthwise. Place garlic herb butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Brush the melted butter over the cut sides of the baguette halves.
3. After the baguette cubes and apples have baked for 8-10 minutes, remove the baguette cubes from the baking sheet and set aside. Flip the apple wedges and continue baking until browned and tender, 10-15 minutes more.
4. While the apples finish roasting, heat a drizzle of vegetable oil in a large skillet over medium-high heat. Season the steak all over with salt and pepper. Add the steak to the skillet and cook to your desired doneness, 3-5 minutes per side. Transfer the steak to a cutting board and let rest.
5. Reduce the heat to medium and add another drizzle of oil to the same skillet. Add the sliced shallots and cook, stirring occasionally, until lightly browned, 5-7 minutes. Add the chopped rosemary and cook until fragrant, about 30 seconds. Stir in ½ cup water, 1 teaspoon balsamic vinegar and the chicken demi-glace, scraping up any browned bits from the bottom of the pan. Simmer until the sauce thickens, 1-2 minutes. Season with pepper.
6. While the shallots cook, place the buttered baguette halves cut-side up on another baking sheet. Toast in the oven until golden brown, 6-7 minutes.
7. In a medium bowl, combine the arugula, reserved baguette cubes, remaining 2 teaspoons balsamic vinegar and 1 tablespoon olive oil. Toss to coat, then season with salt and pepper.
8. Slice the rested steak against the grain. Divide the steak, salad and garlic bread among plates. Drizzle the sauce over the steak. Top the salad with the roasted apple wedges and crumble the ricotta salata cheese over everything.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with ribeye or sirloin, but adjust cooking time accordingly.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium and 150°F for well-done.

Can I make this recipe dairy-free?

Yes, use a dairy-free butter alternative and omit the ricotta salata or use a vegan cheese.