Who says that steak is only for the main course? And who says that when served as an appetizer that it must go on a steak. While both of those are excellent ways to enjoy steak, I propose a third option: pan-seared steak with mashed avocado and drizzled with balsamic glaze.
Surprisingly, this is a dish that looks expensive, yet is really quite affordable. The secrets is finding a nice piece of sirloin or tenderloin and placing it in the freezer for several minutes and then slice the meat realllllly thin. Not only does this extend the meat, it also can make a tougher cut tenderer as the paper-thin slices give it a lighter density. Definitely make sure you cut across the grain and not with the grain to give this steak the tenderest taste as possible.
The combination of mashed avocado with a drizzle of balsamic glaze gives this dish a leg-up compared to other appetizers and will have your guests oohing and ahhing for more.
PAN-SEARED STEAK APPETIZERS WITH BALSAMIC GLAZE
Makes 16-24 bite-sized appetizers
1 avocado, mashed
¼ teaspoon sea salt
1/3 pound beef tenderloin or top sirloin
1/4th cup of shredded romaine lettuce
1 small shallot, thinly sliced
2 cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1/8th teaspoon ground black pepper
4 pickled jalapeno slices
- Mash avocado in small bowl with 1/8th teaspoon salt and set aside.
- Thinly slice steak across the grain and set aside.
- Heat skillet on stove to medium-high heat and add olive oil.
- Add half of the steak to the skillet and lightly salt and pepper. Flip for two minutes each side and set aside. Repeat with remaining meat along with jalapenos. Remove from heat.
- On two small serving trays, plate meat and add a small dollop of mashed avocado to each piece of seared-steak.
- Garnish with a drizzle of De Nigris Glaze’ Classic Original with Balsamic Vinegar of Modena over the avocado-topped steak bites, add lettuce and shallots to middle of the plate and garnish with tomatoes and jalapenos.
- Serve and enjoy!