Cooking Time: 10 min Servings: 4
Traditional 18 Year Balsamic Vinegar
- 3 tablespoons Olive Scene bold Extra Virgin Olive Oil
- 1 tablespoon butter
- 1 onion, chopped
- 4 beef top sirloin steaks (4 ounce each)
- 1 clove garlic, cut in half lenghtwise
- ¼ c Irish whiskey (such as Jameson®)
- 1 tablespoon Olive Scene 18yr Traditional Balsamic Vinegar
- sea salt and ground black pepper, to taste
- 2 tablespoons chopped fresh flat-leaf parsley
- Heat oil and butter in a heavy skillet over medium heat until butter has melted.
- Add onions and sauté until lightly golden brown, about 10 minutes.
- Push onions aside with a spatula.
- Rub steaks with cut sides of garlic clove.
- Season with salt and pepper.
- Place steaks in the skillet, leaving the onions to the side, and cook over medium-high heat until meat is browned but still pink inside, 2 to 4 minutes per side.
- Remove steaks to platter.
- Remove the skillet from heat.
- Slowly pour Irish whiskey and balsamic vinegar into the hot skillet (be careful, whiskey fumes are flammable).
- Return to heat and bring onions and whiskey to a simmer over medium-low heat.
- Simmer 2-3 min to thicken slightly.
- Push onions to side and place steaks pack in pan.
- Sprinkle steaks with salt, black pepper, and parsley; turn steaks over in whiskey pan sauce to coat both sides, allow.
- Serve steaks topped with onions and a drizzle of sauce.