On the cover of GOOD FOOD is a photograph of one of my favorite “go-to” quick and delicious meals – free range, organic chicken thighs with Balsamic Mustard Sauce. The sauce of this Chicken or Steak with Balsamic Mustard Sauce recipe is tangy and delectable, requires no effort, and gets raves every time I serve it. The sauce is the real star of the show whether for those who love a good steak or any grilled chicken variation. Hmmmm… I wonder how it would taste on left-over Turkey.
Chicken or Steak with Balsamic Mustard Sauce Recipe
Serves 6 to 8 people
- 1 tablespoon extra virgin olive oil
- 4 grass-fed beef steaks (6 to 8 ounces each, approximately 3/4 inch thick) or free-range, organic chicken thighs seasoned to taste with kosher salt and freshly ground black pepper
- 1/2 cup balsamic vinegar
- 1/4 cup Dijon mustard (No sugar – check the label)
- Heat oil in a large skillet over medium heat. Season steaks or chicken generously on both sides with salt and pepper; place in skillet. Cook, turning once until browned, 3 to 4 minutes per side for medium‐rare steaks.
- Transfer to a plate; cover with foil.
- Add vinegar to skillet; boil until syrupy, about 1 to 2 minutes.
- Remove from heat; whisk in mustard and any accumulated juices from steaks or chicken.
- Serve sauce with steaks or chicken.
- Barbecue is a fair weather cooking option. If I were making the sauce only, I would begin with a dash of olive oil and one clove of minced garlic, and then work from step 3.
- Most of us consume too much protein at one sitting. When the meat is from a grass fed animal, it is so nutrient dense that half of what we are accustomed to eating is quite filling.