Yield: 4 servings
½ cup Flying Olive 18 Year Traditional Balsamic
2 cloves garlic, minced
1 Tbsp steak seasoning
¼ cup fresh rosemary leaves, minced
Salt and freshly ground black pepper to taste
3 steaks, about a pound
Fresh rosemary sprigs, about 3
Heat your grill to high. Take the steaks from the refrigerator, rinse, pat dry, and let them come to room temperature.
In a small saucepan add the Flying Olive 18 Year Traditional Balsamic and garlic. Bring to a boil and then reduce heat to very low. Simmer for about 20 minutes. The glaze is done when the balsamic has reduced by about ½ and the glaze coats the back of a spoon.
Mix the steak seasoning and the fresh rosemary leaves. Add salt and pepper (if your steak seasoning has salt, you might not need any). Rub both sides of the seasoning mixture into the steaks. Turn the grill down to medium. Sear the steaks on the grill, about 2 minutes for each side. Turn the grill down and cook until desired doneness.
Remove the steaks from the grill and tent with foil. Place the glaze on the side, or if working with a larger cut, slice the steak across the grain and arrange slices on a platter. Drizzle on the steaks or slices and serve with fresh rosemary sprigs for garnish.
Submitted by Barb L.