This reduced balsamic vinegar sauce recipe pairs wonderfully with sirloin steak for an amazing flavor!

I must confess that I enjoy being home alone. Don’t get me wrong, I love Mr. Chef and the Chefettes, but sometimes I like that “me” time where I can decompress. I’ll even volunteer to do the dishes because everyone goes their own way and I have my time to listen to books on tape or listen to my love of 60’s, 70’s, and 80’s music (am I dating myself here?), or just have the quiet to think things through.

Sometimes Sister Chef blasts her music. It’s music that doesn’t float my boat–like hip hop or rap, so we bicker over the volume and she bickers over my music choices and the volume. But one thing we don’t bicker about is steak. I like to try different variations of steak marinades and my family loved this sirloin steak with balsamic glaze sauce. Mmmmwah–delicioso. I think you’ll like it too!

I must also toot my horn…I recently had my cookbook published for the holidays. So if you are looking for ideas and special recipes for Halloween, Thanksgiving or Christmas, you’ve got to buy my book! There are all kinds of recipes from cookies, cakes, and pies to prime rib, turkey, ham, and cornish game hen recipes. Right now it is the #1 bestseller in the Halloween Cookbook section, which made me completely happy! You can pre order my book now on Amazon or Barnes & Noble or it comes out in stores September 8th at Barnes & Noble, Ingram, Seagull Book & Tape, and Deseret Book.

Pre-order on Amazon and Barnes & Noble

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Sirloin Steak with Balsamic Glaze

Course Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Author Bakerette.com

Ingredients

• 1 pound boneless top sirloin steak about 1" thick
• 1/2 cup water
• 1/2 cup apple cider
• 1 cup worcestershire sauce
• 1/4 cup balsamic
• 1 clove garlic minced or pressed
• 1/2 teaspoon crushed red pepper
• 1/4 cup honey
• Salt and pepper to taste

Instructions

• Tenderize meat with a meat tenderizer (optional)
• In a small bowl, mix together water, apple cider, Worcestershire sauce, vinegar, and crushed red pepper until well blended.
• Place steak in a large one-gallon Ziploc plastic bag, pour marinade over steak, seal, and let sit for 20 or more minutes.
• Warm a large skillet over medium-high heat. Remove steak from bag and transfer to skillet. Salt and pepper to taste. Reserve marinade. Cook stead for approximately 12 minutes on each side. If you find the steak is getting too brown on the outside, reduce heat to medium and continue cooking. Remove and keep steak warm.
• Transfer marinade to pan, add honey and stir until well combined. Bring to a boil, uncovered. Reduce heat to medium and boil gently until marinade is reduced to about 1/2 cup (about 7 minutes). Divde steak between plates and pour glaze on top.

Recipe inspired by Better Homes and Gardens | August 2015 | p.114

Jeni from Bakerette

This awesome post has been shared with Whipperberry and Tatertots and Jello

The post Sirloin Steak with Balsamic Vinegar Sauce appeared first on TGIF - This Grandma is Fun.

This week, we saw a lot of creativity in the kitchen during Super Saturday #41.  You guys were dynamite, combining flavors like gourmet chefs!  Topping the list of things we need to whip up in our own kitchens are these new taste sensations.  Enjoy!

Chocolate Peanut Butter Pretzel Pudding Parfaits from The First Year Blog

Pavlovas with Strawberries and Balsamic from Bake a Moment

Bacon Peanut Butter Cookies from Tammilee Tips

Lemon Honey Tart with Salted Shortbread from Simply Suzanne’s

Philly Cheese Steak Pizza from My Family Mealtime

Golden Oreo Strawberry Cheesecake Bars from This Silly Girl’s Life

Bacon Pesto Grilled Cheese Sandwich from Practical Stewardship

Lemon Angel Pie from Grandparents Plus

Strawberry Wonton Cups from Best of Long Island and Central Florida

Thanks again to everyone who participated in our linkup!  Please come back  for our next Super Saturday Link Party, starting at 7 P.M. EST on Friday night!  And keep an eye on your social media over the weekend, too.  We like to showcase links that catch our eye during the party via Facebook, Twitter, and Google+.  You might see your link featured there!

The post Share It Thursday from Super Saturday #41 appeared first on TGIF - This Grandma is Fun.

I’m so blue-hoohoohoo. Actually, I am really happy. Last night I got email from my son who is on a mission for our church and hearing from him made my day! We were able to email back and forth for an hour. After making this Blueberry Balsamic Glazed Slow Cooker Pork Tenderloin, it had me thinking about how when he was little he and his sister loved Madame Blueberry from Veggie Tales. She was so blue because she didn’t have all the latest and greatest things. Eventually she learned that things did not bring her joy, that when she was grateful for the things she had, she was happier, and her relationships with people she loves are the most important things to have. Great message as we approach Thanksgiving. I love this holiday because no matter what religion, culture, or llifestyle you live, in America, we all celebrate Thanksgiving. And a season of giving thanks before all the Christmas shopping is a good reminder of what is most important. I like that. Plus, the food is good. Food like Sweet Potato Souffle and Pumpkin Crunch Cake with Cream Cheese Frosting.

Madame Blueberry might not like this recipe, but it is amazing. When we were approached by the U.S. Highbush Blueberry Council about a “Blueberries Meet Their Match” contest calling for recipes using blueberries, I knew exactly what I wanted to make.  You can see more recipes with blueberries on their  site at Little Blue Dynamos. Blueberries are one of the things I am grateful for. Love ’em. And in this recipe they really shine. This is so beautiful, simple to make, and the glaze. THE GLAZE! It is silky, sweet, tart, perfect. I like to have some pork tenderloin with my glaze. But I am not being fair to the pork here. Rubbed with a simple combination of salt, pepper, fresh garlic and fresh rosemary, it is a star in its own right. Slow cooked the pork stays tender and moist. It almost falls apart on its own.  (I love my crockpot and this is the one that I love!)

I am slightly embarrassed that I am well qualified to tell you this tastes good cold straight from the fridge in the morning. That little burst of blueberry drenched in silky glaze is like mmmm!mmm!mm! I want to put this blueberry glaze on everything.

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Balsamic Blueberry Glazed Slow Cooker Pork Tenderloin

Servings 6

Author Adapted from Laurassweetspot.com

Ingredients

• 2 pound pork tenderloin
• 1 teaspoon fresh rosemary chopped fine
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic minced
• 1/2 cup water
• 1/2 cup brown sugar
• 1 Tablespoon Cornstarch
• 1/4 cup Balsamic Vinegar
• 1/2 cup water
• 2 Tablespoons soy sauce
• 1 cup fresh blueberries

Instructions

• In a small bowl, combine rosemary, salt pepper and garlic. Rub over tenderloin.
• Pour 1/2 cup of water in the slow cooker and add the tenderloin. Cook on low for 5-6 hours.
• While tenderloin is cooking, in a small pan whisk together brown sugar, cornstarch balsamic vinegar, water and soy sauce. Heat over medium and stir until mixture thickens, about 4 minutes. Add blueberries and simmer until warm, about 2 minutes.
• When tenderloin is done, remove from slow cooker and let rest 5 minutes. Drizzle glaze over tenderloin.
• Slice and serve.

May your Thanksgiving be filled with good food, good times, blueberries and not the blues. Enjoy!

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