Place steaks in a Ziploc bag or a shallow dish.
Drizzle with olive oil. Then rub steaks with
minced garlic, cover with shallots, and sprigs of
rosemary. Place in fridge to marinate or if
cooking immediately set aside at room temperature.
Make sure to bring steaks to room temperature
before cooking.
Add Madeira wine in a small saucepan and simmer
over medium heat until reduced to about 1Tb.
Add the balsamic vinegar and boil until the
vinegar has reduced to about ¼ cup. It should be
very syrupy with big shiny bubbles forming at the
surface. Watch the mixture very closely at this
point — it will burn very easily. If it appears
too thin, be assured that it will thicken upon
cooling.
Remove from the heat and stir in the brown sugar
until dissolved. Set aside.
Remove steaks from marinade. Scrape off big slices
of shallots and garlic. Season steaks generously on
both sides with kosher salt and freshly cracked
pepper.
Heat a large skillet over high heat for two to
three minutes. When you place your hand over it,
you should feel considerable heat. Pour two
teaspoons olive oil into the skillet. Immediately
place steaks into skillet. Sear for 2- minutes
each side, or until nicely browned for medium
rare. Transfer steaks to cutting board. Let steak
rest and then slice. Drizzle a very small amount
of warm balsamic vinegar on steak.
Originally Submitted
6/25/2013
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