Steak with Balsamic Sauce


Cooking Time: 15    Servings: 4

Traditional 18 Year Balsamic Vinegar
from 6.50
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Traditional 18 Year Balsamic Vinegar

Ingredients:

  • 3/4 c Olive Scene Traditional Balsamic Vinegar*
  • 2/3 c ketchup, 
  • 1/4 c honey, 
  • 2 sliced shallots, 
  • 2 tablespoons Worcestershire sauce, 
  • 1 tablespoon dijon mustard, 
  • 1/4 teaspoon allspice
  • 1 teaspoon sugar

Directions:

To make the sauce, simmer:

  • ¾ c Olive Scene Traditional Balsamic Vinegar*
  • 2/3 c ketchup, 
  • ¼ c honey, 
  • 2 sliced shallots, 
  • 2 tablespoons Worcestershire sauce, 
  • 1 tablespoon dijon mustard, 
  • ¼ teaspoon allspice
  • 1 teaspoon sugar
  1. salt, pepper to taste until thickened, about 15 minutes. 
  2. Strain, then whisk in some butter.
  3. Preheat a grill to high on one side and lightly oil the grate. 
  4. Season a 2-inch-thick porterhouse steak (3 lb) with coarse sea salt and pepper. 
  5. Grill over direct heat for 4 minutes, then rotate the meat 90 and cook 2 more minutes.
  6. Repeat on the other side.
  7. Move the steak to the cooler part of the grill (position the smaller end away from the heat); cover and cook until the meat reaches 128 to 130 for medium-rare, 12 to 15 minutes.
  8. Let rest 5 minutes before slicing. 

*can also use Dark Chocolate, Espresso, or Fig