Ingredients for Balsamic Steaks
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- Onion
- Lemons
- Fresh Rosemary
- 2 cloves minced garlic
- 2 (1 1/2 inch thick) rib eye steaks
- salt, to taste
- 1/2 teaspoon black pepper, plus more freshly ground, to taste
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 3 tablespoons water
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How to Make Balsamic Steaks
- In a 1-gallon food storage bag, combine 1/2 cup Newman's Own Organic Balsamic Vinegar, 1/4 cup olive oil, 2 cloves minced garlic, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper.
- Pierce steaks (about 1.5 inches thick) with a fork and add them to the marinade.
- Marinate for at least 15 minutes (longer is better, up to 2 hours in the refrigerator).
- Meanwhile, heat a large nonstick skillet or preheat your grill to medium-high heat.
- Remove steaks from marinade, reserving the marinade.
- Season steaks generously with salt and freshly ground black pepper.
- Add steaks to the hot skillet or grill and cook for 4-5 minutes per side for medium-rare, or to your desired doneness. Use a meat thermometer to ensure accuracy.
- Remove steaks to a plate and let rest for 5 minutes.
- Add 3 tablespoons of water to the reserved marinade.
- Pour the marinade into the skillet (or grill pan) along with any accumulated steak drippings.
- Bring to a boil and reduce heat to a simmer. Cook, stirring occasionally, until the sauce has reduced to a thick glaze, about 2-3 minutes.
- Remove garlic (if desired) from the sauce.
- Slice steaks against the grain and drizzle generously with the balsamic glaze. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
1g
Fat
94g
Carbs
0g
