Cooking Instructions
- 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.
- 1/2 cup VS Espresso Balsamic Vinegar
- 1/2 cup chopped shallots
- 3 Tbsp VS Extra Virgin Olive Oil
- 1 Tsp Healthy Life Rosemary
- 4 servings of flank steak, boneless rib eye steaks, or any other tender beefsteaks
Ingredients
| Quantity | Measurement | Title |
|---|---|---|
| 4 | serving(s) | Flank Steak (or Boneless Ribeye Steak, or other Tender Beefsteak) |
| 1/2 | cup(s) | Shallot(s) (chopped) |
| 1/2 | cup(s) | Vita Sana Espresso Balsamic Vinegar |
| 1 | teaspoon(s) | Healthy Life Dried Rosemary |
| 3 | tablespoon(s) | Vita Sana Extra Virgin Olive Oil |
Suggested Vita Sana Products
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