Want to master il fuoco vivo - the life of the Italian fire? This ingredient always gives an extra kick and wow factor to just about any grilled meat.
Grilled Steaks with Guisti Crema Fig Balsamic Glaze
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
½ cup Guisti Crema Fig Balsamic Glaze
few shakes of sea salt and coarsely ground black pepper
DIRECTIONS FOR STEAKS
Coat steaks with 1 Tablespoon extra virgin olive oiland 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 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 GLAZE
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).
Add shallots and rosemary and cook about 2 minutes, stirring occasionally, until shallots start to become translucent.
Add Guisti Balsamic Fog Glaze to pan and remaining juices from plate holding tented steaks.
Drizzle over warm steaks and serve immediately. Serves 4.