103. Pan-Seared Steak with Balsamic Sauce and Fries


Steak is enjoyed in many modern Kenyan homes and restaurants, often influenced by continental cooking but prepared with local flair. This recipe features a tender pan-seared steak paired with a tangy-sweet balsamic reduction and crispy fries. It’s a satisfying, balanced meal that brings together Kenyan comfort food with a gourmet touch.

Ingredients

For the steak

  • 2 beef steaks (sirloin, ribeye, or your preferred cut)
  • 1 tablespoon cooking oil (sunflower or vegetable oil)
  • 1 tablespoon butter
  • 2 cloves garlic, crushed
  • 1 teaspoon fresh or dried rosemary
  • Salt and pepper to taste
  • Dhania or parsley (roughly chopped)

For the balsamic sauce

  • 1/3 cup balsamic vinegar
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon butter
  • Pinch of salt and black pepper

For the fries

  • 4 medium Irish potatoes, peeled
  • Salt to taste
  • Oil for deep frying

Method

  1. Pat the steaks dry with a paper towel. Season generously with salt and black pepper on both sides. Let them sit at room temperature for about 15 minutes.
  2. Heat oil in a heavy pan or skillet over medium-high heat. When hot, place the steaks in the pan and sear for 3 to 4 minutes per side, depending on thickness and desired doneness. Add butter, garlic, and rosemary to the pan. Baste the steak with the melted butter during the last minute of cooking. Remove from the heat and let rest on a plate.
  3. In the same pan, lower the heat and add balsamic vinegar and honey. Stir and let it simmer until it reduces and thickens slightly (about 3–5 minutes). Turn off the heat and whisk in butter. Season lightly with salt and pepper.
  4. Cut the potatoes into strips and soak in cold water for 10 minutes. Drain and pat them dry with a towel. Heat oil in a deep pan and fry the potatoes in batches until golden and crispy. Drain on paper towels and season with salt.
  5. Place the steak on a plate, drizzle with the balsamic sauce, top with the hot fries, and drizzle with parsley or dhania.


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