| STEAK WITH BALSAMIC VINEGAR |
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Serves 4 Prep time: 10 minutes Cook time: 8-10 minutes2 strip steaks, 2 inches or more thick 3 tablespoons Crisco Pure Canola Oil 10 peeled garlic cloves, left whole and crushed 3 tablespoons Balsamic vinegar Salt and pepper to taste 4 sprigs rosemary Heat a large, heavy skillet until very hot. Brush the steaks on all sides with a little Crisco Pure Canola Oil; season with salt and pepper on all sides. Sear the meat quickly on all sides; do not cook beyond rare. Remove to a plate, let cool, and refrigerate. Reserve skillet. When ready to serve, slice the steaks width-wise at an angle into about 1/2-inch slices. Heat 3 tablespoons Crisco Pure Canola Oil over medium heat in the same skillet, and add the garlic cloves. Cook until the garlic is golden; do not allow to brown. Raise the heat to medium-high. Add the sliced steak and the Balsamic vinegar. Cook for about 1 minute or until done to your liking, turning frequently. Season with salt and pepper to taste. Serve topped with the pan sauce and garnished with rosemary sprigs. |
