August 6, 2003

Steak with Balsamic Vinegar Glaze

So on Tuesday night, with the chicken stock cooling in the 'fridge, I wanted something a bit more on the simple side...

Steaks with Balsamic Vinegar Glaze
from Bon Appetit (April 1996)

2 boneless rib eye or other tender cut steaks
(about 6 ounces each)
3 tsp olive oil
1/3 cup chopped shallots
2 tsp fresh rosemary
3 TBSP balsamic vinegar

Sprinkle steaks with salt and pepper. Rub 1 tsp of olive oil over bottom of skillet. Heat over medium-high heat. Add steaks to skillet and cook until desired doneness (about 4 minutes per side for rare). Transfer steaks to plate and let rest, covered to keep warm.

Add remaining olive oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally. Add vinegar and cook until reduced to glaze. Mix in any juices that have collected from the steaks. Spoon glaze over steaks and serve.

Posted by Jennifer at August 6, 2003 4:11 PM
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