APPETIZERS - SOUPS AND SALADS - MAIN COURSE - SIDE DISHES - DESSERTS - MOCKTAILS - COCKTAILS

A cooked steak in a black skillet, topped with a sprig of rosemary, a pat of butter, and drizzled with sauce. Surrounding the skillet are garlic cloves, a fork, a knife, and a small bowl of salt and pepper. The setup is on a dark background with a wooden board underneath the skillet.

Wacky Pepper Crusted Balsamic Steak

INGREDIENTS:

DIRECTIONS:

  1. Pat the steaks dry with a paper towel. Rub them with the WACKY PEPPER spice blend and a little SALT on all sides, pressing the seasoning into the meat.

  2. Heat a large cast-iron skillet over medium-high heat. Add CHEF’S BLEND EXTRA VIRGIN OLIVE OIL to the skillet.

  3. Once the oil is hot, add the seasoned steaks. Sear for 3-4 minutes on each side for medium-rare or longer depending on your preferred doneness.

  4. While the steaks are searing, mix RASPBERRY BALSAMIC VINEGAR with Dijon mustard in a small bowl.

  5. Once the steaks are seared to your liking, reduce the heat to medium-low and pour the balsamic glaze over the steaks. Let it simmer for 1-2 minutes, spooning the glaze over the steaks as they finish cooking.

  6. Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

  7. Garnish with fresh rosemary if desired and serve with your favorite sides, such as roasted potatoes or a fresh salad.