Balsamic Steak with Antipasti Sides
Prep Time: 10 min | Cook Time: 15 min | Servings: 2
A ribeye seared to perfection with Graza ‘Sizzle’ Spray, then crowned with our extraordinary Aged Balsamic Steak Sauce — made with 25–30 year balsamic vinegar of Modena. Served alongside silky grilled cipolline and zucchini in EVOO, this is a steakhouse dinner you can make at home in under 30 minutes.
Ingredients
- 2 ribeye steaks (about 1 inch thick)
- Graza ‘Sizzle’ Extra Virgin Olive Oil Spray
- 2 tbsp Aged Balsamic Steak Sauce (with 25–30 Year Balsamic Vinegar of Modena)
- 1 jar Grilled Small Onions in Extra Virgin Olive Oil (Cipolline Grigliate)
- 1 jar Grilled Zucchini in Extra Virgin Olive Oil (Zucchine Grigliate)
- Flaky sea salt and cracked black pepper
- Fresh thyme or rosemary to garnish
Instructions
- Remove steaks from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
- Season generously with flaky sea salt and cracked black pepper on both sides.
- Heat a cast iron skillet over high heat until smoking. Spray steaks with Graza ‘Sizzle’ Spray.
- Sear steaks 4–5 minutes per side for medium-rare, or to your preferred doneness.
- Remove from heat and rest on a cutting board for 5 minutes.
- While steaks rest, warm the grilled cipolline and grilled zucchini in a small pan over low heat for 2–3 minutes.
- Plate the steaks and spoon the Aged Balsamic Steak Sauce generously over the top.
- Serve with the warm antipasti sides and garnish with fresh thyme or rosemary.