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Steak with Balsamic Glaze


I had one of the best steaks EVER in Bologna at Drogheria della Rosa. It was topped with a fabulous balsamic glaze, and the owner, Chef Emanuele, gave me his recipe:

Heat 2 T. olive oil in a skillet. (He cooks the steak here, but Brad grilled ours, and I added the juice from the pan.) Add 1/3-1/2 c. balsamic vinegar. Cook 2-3 minutes until it has reduced and thickened, stirring, constantly. Add 3-4 T. cream, and continue cooking until it has heated through, and the sauce is smooth. Pour over steak and serve immediately.

Comments (1)

So how did it rate?
I'm betting it was even better than Bologna... with Brad of course!

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