4 servings of flank steak, boneless rib eye steaks, or any other tender beefsteaks
Coat steak with 1 Tbsp EVOO and generously salt and pepper both sides. Grill or pan fry steaks as desired, flipping once during cooking.
Use an instant-read thermometer inserted horizontally into the steak, pulling steaks when the internal temperature registers 120°F for rare, 125°F for medium-rare, and 135 to 140°F for medium. Grilling and pan-frying times may vary depending on thickness of steaks.
Transfer steaks to a plate (using tongs instead of a fork) and tend with foil to keep warm.
Add remaining 2 Tbsp EVOO to a skillet over medium heat. Add shallots and rosemary and cook approximately 2 minutes, stirring occasionally, until shallots start to become translucent.
Add Espresso Balsamic Vinegar and continue cooking to reduce the mixture to a glaze about 1 minute.
Finally, add the juices remaining from the plate holding the tended steaks. Drizzle over warm steaks.