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Balsamic-Glazed Rib-Eye Steaks with Gril




Source of Recipe


Redbook Online






List of Ingredients



• 1 cup balsamic vinegar
  
• 1 4-in. sprig fresh rosemary
  
• 3 cloves garlic, smahsed with side or knife
  
• 1 tbsp. brown sugar
  
• Extra virgin olive oil
  
• 2 1 1/4-in-thick boneless beef rib-eye steaks ( about 14 oz. each)
  
• 4 medium-size ripe peaches, halved and pitted
  
• 1/2 tsp. coarse ( kosher) salt
  
• 1/2 tsp. freshly ground pepper
  
• 4 cups torn frisee salad greens
  
• 4 oz. crumbled gorngonzola
  






Instructions



1. In a small saucepan, bring viengar, rosemary,garlic cloves and sugar to a boil over high heat. Boil 8 minutes, or until glaze is thick and syrupy and reduced to 1/2 cup. Let cool;d iscard rosemary and garlic. POur half of the glaze into a small cup to use for basting.
   
2. Prepare a grill with a medium heat. Lightly brush the grill rack with vegetable oil. Brush the steaks and peaches lightly with extra virgin olive oil. Season steaks with 1/4 tsp. each of the salt and pepper.
   
3. Grill steaks 6minutes per side for medium rare, 7 minutes per side for medium. When steaks are turned. brush libearally with balsamic glaze.Grill peaches 4 minutes ,turning once, utnil nicekly marked and just armed through. Transfer steaks and peaches to a cutting board.
   
4. Toss frisse with 2 Tbsp.extra virgin olive oil, season with remaining salt and peper. Place a mound of greens on each of 4 plate. Cut steaks into slices, put on plates. Cut peaches into slices, arrange on top of frisse, sprinkle with gorgonzola. Drizzle remaining glaze around plate.