Balsamic Beef with tomato jam and feta canape

chef jon young | November 2024

Ingredients 

Balsamic Marinade Ingredients 

• ½ cup aged balsamic vinegar 

• ¼ cup olive oil 

• 1 tbsp Worcestershire sauce 

• 6 finely minced garlic cloves 

• ½ cup sliced green onion 

• 1 tsp freshly ground black pepper 

• 2 tsp kosher salt 

• ½ tsp cayenne pepper 

• 2 tsp honey 

• 2 lbs Top Sirloin

Tomato Jam Ingredients 

• ½ lb cherry tomatoes coarsely chopped 

• 1 cup brown sugar 

• 2 Tbsp fresh squeeze lime juice 

• 1 Tbsp minced ginger 

• 1 tsp ground cumin 

• 1 tsp ground cinnamon 

• 1/8 tsp ground cloves 

• 1 tsp salt  

Other Ingredients 

• ½ cup Feta crumble 

• 10-12 Crackers 

• 10-12 Toast Points


Instructions for the Balsamic Marinade and Beef 

  • Whisk balsamic vinegar, olive oil, Worcestershire sauce, garlic, green onion, salt, black pepper, cayenne, and honey together in a bowl. Set aside. 
  • Cut beef into strips about 2 inch strips and add to marinade; stir to coat all cubes well. Wrap and refrigerate overnight, tossing occasionally if possible. 
  • Save any excess marinade for sauce. 
  • Place strips on grill at a medium high. Remove from grill when you get the desired doneness. Remove meat from grill and let rest 5 minutes before serving. 
  • Meanwhile, bring remaining marinade to a boil in a saucepan. Strain and use as a sauce for serving.

Instructions for the Tomato Jam 

  • Combine all ingredients in a heavy medium saucepan.  Bring to a boil over medium heat, stirring often. 
  • Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. 
  • Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.  
  • Once the above instructions are completed.  Cut beef strips into thin slices.  
  • Place thin sliced beef onto toast point and add tomato jam on top of the beef with crumble feta on top.  
  • Serve and enjoy.