This is a seriously authentically flavoured oil, which was utterly delicious as an accompaniment dip for my bourbon maple red onion and feta sourdough bread (yes, this infused bread was made with one of the balsamics). The smokiness was the perfect intense-level for me personally, and it brought my appetiser to a whole new level. One of your best!
Marinated Strip Steaks
Ingredients:
Two thick-sliced strip steaks
1/2 cup Peranzana Extra Virgin Olive Oil or Robust Extra Virgin Olive Oil
2 Tbs. Teriyaki Infused Dark Balsamic
2 tsp. fresh thyme, chopped
2 tsp. fresh rosemary, chopped
2 tsp. Fleur de Sel
2 tsp. Pepe e Aglio Seasoning Blend
Preparation:
Place steaks in a baking dish and drizzle with 1/3 cup olive oil (reserving the remaining EVOO to sear the steaks) and teriyaki balsamic. Season with thyme, rosemary, Fleur de Sel, and Pepe e Aglio, coating the steaks thoroughly in the marinade. Marinate the steaks for 2 hours, flipping the steaks halfway through, and then letting them finish the last 30 minutes of marinating time at room temperature. Once marinated, remove the steaks from the marinade, letting any excess drip off the steaks.
Heat the remaining 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks and sear for about 2-3 minutes per side, for medium-rare, or until deeply browned. Remove the steaks from the skillet and set them aside for 5 minutes before slicing and serving.