ESPRESSO BALSAMIC STEAK
Espresso Balsamic Steak
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| Serves | 4 |
| Prep time | 6 hours |
| Cook time | 15 minutes |
| Total time | 6 hours, 15 minutes |
| Meal type | Main Dish |
| Occasion | Barbecue, Casual Party |
| Region | American |
| By author | EVOO Marketplace-Lauren May |
A personal favorite of EVOO Marketplace! This steak will present with a beautiful caramelization on the outer crust while maintaining a gorgeous medium-rare color inside. The best way to grill steak is on a HOT and SEASONED rack – so be sure to heat your grill in advance as well as seasoning your grate with oil on a rag. Our Savory Chocolate Red Wine Mushroom Reduction pairs beautifully with the meat while also complimenting and utilizing your preferred wine to serve at the table. Pair steak with grilled asparagus marinated in lemon juice and your favorite EVOO, and a hand-crafted starch; you will win hearts with this flavor profile. As always, enjoy and impress!
Ingredients
- 2 cloves Garlic (Minced)
- 1 tablespoon Ginger (Minced)
- 1 tablespoon Shallot (Minced)
- 3oz Espresso Balsamic (EVOO Marketplace)
- 3oz Chipotle Olive Oil (EVOO Marketplace)
- 16oz Flat Iron/Flank/Skirt Steak
- 2 tablespoons Brown Sugar
- 2 tablespoons Sea Salt
- 1 tablespoon Ground Pepper
Directions
| Step 1 | |
| Rub Flatiron Steak with dry ingredients, rubbing with the grain, being sure to scar the meat by utilizing the coarse salt and pepper. Let stand 30 min, room temperature to allow flavors to sink in | |
| Step 2 | |
| Place steak into a large zip lock freezer bag, whisk together oil-balsamic mix to create a marinade, and pour into bag. Marinate 4-6 hours or longer if desired. | |
| Step 3 | |
| Remove from freezer bag and place on grill! Always place steak PRESENTATION SIDE DOWN FIRST, creating cross-hatching grill marks by changing position between the “10” and “2” positions, 3 minutes each position on a seasoned (wiped with oil) grill, which will create rich marks upon your meat. | |
| Step 4 | |
| ALWAYS allow your meat to stand at least 20 minutes before slicing. This is called “resting” the meat, and allows for moist cuts. | |
| Step 5 | |
| Shave, with a slicer, on a bias, curl onto the plate and serve with our beautiful savory chocolate gravy. | |
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