Chipotle Espresso Balsamic Steak
- Flank steak (about 1 1/2 lbs) or 4 boneless rib eye steaks (about 6 oz each)
- 3 T. The Olive Tap’s Chipotle Olive Oil, divided
- Salt & Pepper to taste
- ½ cup chopped shallots
- 2 cloves minced garlic
- 1 tablespoon chopped fresh rosemary
- ½ cup The Olive Tap’s Espresso Balsamic Vinegar
Rub the steaks with 1 tablespoon of Chipotle Olive Oil and generously salt and pepper both sides. Grill or pan fry steaks to desired doneness, turning once during cooking. Transfer steaks to a plate (make a foil tent to keep warm).
Add remaining 2 tablespoons of Chipotle Olive Oil to a pan over medium heat (if pan-frying steaks use the same skillet). Add shallots, garlic and rosemary and cook for about 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 (if pan-frying steaks and using the same skillet, scrape up browned bits). Then add the juices remaining from the plate holding the tented steaks. Drizzle over warm steaks and serve immediately.
An Olive Tap recipe adaptation