Steak with Balsamic Sauce

Cooking Time: 15    Servings: 4

Products needed:

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