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
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.