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:
- 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.
- 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 of Olive-Me & Co EVOO 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.
