Grilled Steak with Espresso Balsamic Drizzle

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


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