Olive~Me & Co’s Espresso Balsamic Steak 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 Olive-Me & Co EVOO
• ½ cup chopped shallots
• 1 tablespoon chopped fresh rosemary
• ½ cup Olive-Me & Co Espresso Balsamic

Directions for Steak:

1. Coat the steaks with 1 tablespoon of the Olive-Me & Co EVOO 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.
2. Transfer steaks to a plate (using tongs instead of a fork) and tent with foil to keep warm.

Directions for Glaze:

1. Add remaining 2 tablespoons of Olive-Me & Co EVOO to a skillet or sauté pan over medium heat (if pan-frying steaks use the same skillet).
2. Add shallots and rosemary and cook for about 2 minutes, stirring occasionally, until shallots start to become translucent.
3. 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).
4. Finally add the juices remaining from the plate holding the tented steaks. Drizzle over warm steaks and serve immediately.