Imagine a rich tasting grilled steak without having to prepare hours ahead of time. Here’s an extremely simple yet flavorful glaze for your grilled or pan-fried steaks that doesn’t require any marinating. The deep flavor of the espresso balsamic vinegar keeps the ingredients list to a minimum and when we made this glaze in the Olive This! kitchen last week, the actual cooking time was under 7 minutes. Great for entertaining as it affords you more time with your guests!
INGREDIENTS:
- 4 servings of flank steak, boneless rib eye steaks (about ¾ inches thick), or any other tender beefsteaks (about 6 ounces each)
- 3 tablespoons Olive This! Extra Virgin Olive Oil, divided
- ½ cup chopped shallots
- 1 tablespoon chopped fresh rosemary
- ½ cup Olive This! Espresso Balsamic Vinegar
DIRECTIONS FOR STEAKS:
Coat the steaks with 1 tablespoon of the olive oil and generously salt and pepper both sides. Grill or pan fry steaks as desired, flipping once during cooking. Use an instant-read thermometer inserted horizontally into the steak, pulling steaks when the internal temperature registers 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Grilling and pan-frying times may vary depending on thickness of the steaks. Transfer steaks to a plate (using tongs instead of a fork) and tent with foil to keep warm.
DIRECTIONS FOR GLAZE:
Add remaining 2 tablespoons olive oil to a skillet or sauté pan over medium heat (if pan-frying steaks use the same skillet).
Add shallots and rosemary and cook for about 2 minutes, stirring occasionally, until shallots start to become translucent.
Add espresso balsamic vinegar and continue cooking to reduce the mixture to a glaze about 1 minute (if pan-frying steaks and using the same skillet, scrape up browned bits).
Finally add the juices remaining from the plate holding the tented steaks. Drizzle over warm steaks and serve immediately.
SERVES 4
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.
Wow. This looks amazing. I already have your espresso balsamic because I loved it after tasting it in your store. Now I have a recipe to try and it sounds very easy. Perfect timing. Thank you!
My wife and I are competing in the World Food Championships in the Steak Category. We are using this balsamic with a glaze – it is amazing. This recipe isn’t bad but add some garlic and truffle salt.
That is exciting news. Good luck! The addition of garlic and truffle salt is brilliant.