Chipotle Espresso Balsamic Steak

A sliced steak with a seared crust and balsamic glaze.

The smoky kick of Chipotle Olive Oil and rich flavor of the Espresso Balsamic Vinegar glaze is great with flank and boneless rib eye steaks.  It's easy to make and perfect for entertaining guests.

Ingredients:

  • 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

Directions:

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).For Glaze: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

Products featured in this recipe
A bottle of Chipotle Olive Oil from The Olive Tap with olives and leaves with an inset showing a whole chipotle pepper next to a pile of crushed pepper.

Chipotle Olive Oil

Chipotle Olive Oil
From $22.95
A bottle of Espresso Balsamic Vinegar from The Olive Tap with a picture of espresso beans, in front of a wooden barrel, and a sweetness scale indicating a two.

Espresso Balsamic Vinegar

Espresso Balsamic Vinegar
From $21.95