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Balsamic and Pepper-Glazed Steak
This recipe from a colleague at the Chicago Tribune makes good use of balsamic vinegar, which was becoming a pantry staple in home kitchens 10 years ago.
Makes 2 servings
1 tablespoon extra-virgin olive oil
1 small clove garlic
1 teaspoon minced fresh rosemary
Salt, cracked black pepper to taste
2 New York sirloin or rib-eye steaks, 8 ounces each
1 tablespoon balsamic vinegar
Put oil in small bowl. Crush garlic into oil with a garlic press. Add rosemary, salt and pepper. Brush some of mixture over steaks; press additional coarse-cracked pepper onto surface. Reserve remaining oil mixture.
Heat cast-iron stovetop grill or skillet; cook steaks to desired degree of doneness.
Transfer steaks to serving plates. Stir vinegar into reserved oil mixture and drizzle over steaks. Serve immediately.
