Grilled Balsamic-Marinated Steaks with a Balsamic Sauce
Marinade
1 c. balsamic vinegar
1/2 c. extra virgin olive oil
2 T. minced garlic
2 tsp. crushed red pepper
Salt and Pepper
Emeril's Essence (this recipe is available online if you prefer not to buy it prepackaged)
Mix all together. Place steaks and marinade in ziplock bags and allow to marinate for up to 2 hours at room temperature.
Preheat grill to medium heat.
Remove steaks from marinade and season both sides with Emeril's Essence.
Place the steaks on the grill and cook for 6 minutes on the first side. Turn the steaks over and brush with the Balsamic Sauce (recipe below). Continue to cook for 6 minutes for medium rare, longer if you prefer.
Sauce
2 T. Extra Virgin Olive Oil
3/4 c. diced red onion
1 T. sliced garlic
1 c. balsamic vinegar
2 tsp. light brown sugar
1/2 c. dry red wine (I was drinking a great label Merlot (cupcake) and used it. Perfect!
1 can of diced tomatoes
1 T. tomato paste
1 sprig of fresh rosemary
black pepper
In a saucepan heat the oil. Saute the garlic and onion until soft. Add the balsamic vinegar and the brown sugar. Bring to a boil and cook for a few minutes to reduce. Add the wine. Heat to a boil, turn down a tad and allow to reduce till about half.
Add the rest of the ingredients and let simmer for 20 minutes.
Remove the rosemary. You can opt to make your sauce smooth at this point with an immersion blender. I opted to leave chunky.