• Certified Piedmontese

Balsamic-Glazed Flat Iron

This tangy and sweet balsamic glaze is the perfect complement to caprese in its most classic form, and it’s even better served alongside a delicious steak. Plus, this recipe is a great way to make use of peak-season tomatoes and basil.



What you need:

2 cups balsamic vinegar

½ cup honey

1 tablespoon salt

1 tablespoon freshly-cracked pepper

4 (8-ounce) Certified Piedmontese flat iron steaks

1 tablespoon butter

4 tomatoes, sliced

16 ounces fresh mozzarella, sliced

10 large basil leaves


Serves 4


In a saucepan, stir together vinegar and honey and cook on medium-low, until the mixture bubbles and thickens. Remove from heat and let cool.


Meanwhile, heat a grill to high heat. Season each steak with salt and pepper. Transfer steaks to grill and cook until medium-rare, or desired doneness. Allow to rest for 10 minutes.


In a sauté pan, combine balsamic glaze and butter and bring to a simmer. Add the steaks to the glaze mixture, and baste for about two minutes. Remove from heat. Line the tomatoes, mozzarella, and basil into a salad and drizzle with glaze. Serve salad alongside the steak.



Recipe Provided by: Ben Maides | Au Courant Regional Kitchen | Omaha, Neb. | www.aucourantrestaurant.com

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