Chipotle Steak with Balsamic Reduction & Italian Veggies

Week two of my New Year's resolution, complete.  The recipe this week was Chipotle Steak with Balsamic Reduction, Baby potatoes and Italian Veggies.  My kids prefer brown rice so served it over rice, but I have included the recipe below with the potatoes.  The best thing about this recipe is that leftovers taste really good in a wrap!

Ingredients:

• 2 celery stalks
• 1/2 red pepper
• 1/2 english cucumber
• 1 cup washed carrots
• 1 cup cherry tomatoes

• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 tsp italian seasoning
• 20 baby potatoes

Balsamic reduction for steak

• 1 tsp olive oil
• 2 Tbsp red onion
• 2 tsp fresh garlic
• 1/2 tsp grated fresh ginger
• 1/4 cup balsamic vinegar
• 2 Tbsp maple syrup
• 1/4 cup white wine vinegar or just white wine

• 1 Tbsp chipotle seasoning
• 1 1/2 lbs of thick steak - boneless and trimmed

Instructions:

1. Wash and slice celery, pepper, cucumber and place in medium sized bowl
   
2. add carrots and tomatoes to the bowl
3. toss with olive oil, balsamic vinegar and spice. Let stand
4. Wash potatoes and place in a large stove top pot of cold water.  Bring to a boil, uncovered, then reduce heat to medium.  Cook until potatoes are easily pierced with a fork
5. heat oil in stove top pot at medium
6. finely chop the onion, adding to the pot as you cut.  Saute slightly then add garlic and ginger
7. Stir for a minute and then add the balsamic vinegar, maple syrup and wine. Remove from heat
8. BBQ or broiler the steak.  Sprinkle with spice all over - grill to your liking

Just before the steaks are done, reheat the balsamic reduction.  When hot, pool sauce on each plate, then place steak on top of the sauce.  Serve with potatoes and veggies