Balsamic Vinegar Steak
Traditional balsamic vinegar of Modena is a highly praised and expensive made only in Emilia-Romagna. Made from grape must (the byproduct of the pressed grapes) and aged at least 12 years, this specific ingredient is regulated by the Italian government. Most recipes use regular balsamic vinegar of Modena, which is a variety of balsamic vinegar that is much cheaper and with far less stringent regulations.
Ingredients
- ½ cup balsamic vinegar
- ¼ cup olive oil, plus 1 Tbsp, divided
- 1 tsp fresh parsley, chopped
- 2 cloves garlic, minced
- 4 5-ounce boneless ribeye steaks, such as Delmonico
- salt and freshly ground black pepper
Instructions
- In a small bowl, mix the balsamic vinegar, ¼ cup of oil, parsley, and garlic. Brush the steaks with the marinade, and season with salt and pepper.
- In a large skillet over medium heat, heat the remaining 1 Tbsp of olive oil. When the oil is hot, add the steaks to the pan, reserving the remaining marinade. Cook the steaks to your desired doneness, 3 to 4 minutes per side for medium rare.
- Once cooked, remove the steaks from the pan and place them on a plate, covering them with aluminum foil.
- Add the leftover marinade to the hot pan, cook for 2 to 3 minutes until the marinade is reduced by half. Uncover the steaks and pour the reduced glaze on top.
Notes
While traditionally prepared with beef, this same marinade can be used for thin chicken breasts.Â
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