Balsamic Barbeque Steak with Tuna Pasta

Another Monday night classic... I just crave steak on weekdays for some reason. :) We tried out a Giada De Laurentiis recipe - balsamic BBQ steak (or chicken). It was very tasty - Sam grilled it for us and got them rare, just the way I like it!! I also made some delicious tuna pasta (recipe courtesy Paula and Nancy Thiede)... Nancy made this for me once in college - its sooo tasty and sooo simple! I love it!! :)

BALSAMIC BARBEQUE STEAK
Ingredients
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. (Sam hated the smell of vinegar simmering - I promised him it would taste better than it smelled!! )

Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.

Note: Recipe also works for chicken!



TUNA PASTA
Ingredients
2 cups cooked Ring-shaped pasta (rinse in cold water)
1 small Drained tuna
1/3 cup Mayonnaise
Worcester sauce (a few dashes)
1 Diced celery stalk
2 Tbs. parmesan cheese

Mix together all ingredients.

A fun way to serve it: Wash and cut a cantaloupe in half. Remove seeds. Fill with your tuna pasta salad. Ritz crackers go well.