Masters of the Grill - The Life of the Fire

Want to master il fuoco vivo - the life of the Italian fire? Fire is the extra ingredient that brings out a rich, smoky flavor that’s hard to duplicate anywhere else and this balsamic glaze is the wow factor that makes it

Grilled Steaks with Balsamic Glaze

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 Capezzana Extra Virgin Olive Oil

• ½ cup chopped shallots

• 1 Tablespoon chopped fresh rosemary

• 2 T honey

• 1/2 cup Maletti Aged Balsamic Vinegar

• few shakes of sea salt and coarsely ground black pepper

  
  

DIRECTIONS FOR STEAKS

1. Coat steaks with 1 Tablespoon extra virgin olive oil and generously salt and pepper both sides. Grill or pan fry steaks as desired, flipping once during cooking.

2. Use an instant-read thermometer inserted horizontally into steak, the internal temperature registers 120° for rare, 125° for medium-rare, and 135-140° for medium. Grilling and pan-frying times may vary depending on steak thickness. Use tongs to transfer steaks to a plate and tent with foil to keep warm.

   
   

DIRECTIONS FOR BALSAMIC GLAZE

1. In a medium saucepan over medium heat whisk together the balsamic vinegar and honey. If the glaze is too tart add moreof honey, if too sweet add a splash in vinegar. Adjust to your taste,

2. Bring to a boil, whisking constantly to prevent scorching. When the liquid comes to a boil, turn the heat down to low.

3. Cook on a low simmer stirring from time to time, until the liquid has reduced by half and it has the consistency of maple syrup. This usually takes 15-20 minutes. Remove from the heat and set aside to cool.

   
   

DIRECTIONS TO COMPLETE THE DISH

1. Add remaining 2 Tablespoons extra virgin olive oil to a skillet or sauté pan over medium heat (if pan-frying steaks use the same skillet).

2. Add shallots and rosemary and cook about 2 minutes, stirring occasionally, until shallots start to become translucent.

3. Add the balsamic glaze to the pan and remaining juices from plate holding tented steaks.

4. Let the steaks rest on a cutting board for a full 5 minutes before drizzling the glaze over warm steaks and serve immediately. Serves 4.

Maletti Aged Balsamic Vinegar

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Capezzana New Harvest Extra Virgin Olive Oil

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