So on Tuesday night, with the chicken stock cooling in the 'fridge, I wanted something a bit more on the simple side...
Steaks with Balsamic Vinegar Glaze
from Bon Appetit (April 1996)
2 boneless rib eye or other tender cut steaks
(about 6 ounces each)
3 tsp olive oil
1/3 cup chopped shallots
2 tsp fresh rosemary
3 TBSP balsamic vinegar
Sprinkle steaks with salt and pepper. Rub 1 tsp of olive oil over bottom of skillet. Heat over medium-high heat. Add steaks to skillet and cook until desired doneness (about 4 minutes per side for rare). Transfer steaks to plate and let rest, covered to keep warm.
Add remaining olive oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally. Add vinegar and cook until reduced to glaze. Mix in any juices that have collected from the steaks. Spoon glaze over steaks and serve.