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Balsamic-Glazed Flat Iron With Caprese Salad

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Balsamic-Glazed Flat Iron With Caprese Salad

Serves 4

  • 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
  • Extra virgin olive oil

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 oil. Serve salad alongside the steak.

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