A show stopping dish fit for any dinner party, this Balsamic glazed steak is the perfect option for any meat lovers out there. Balsamic Vinegar adds a perfectly glazed flavor to a delicious cut of meat. It's the secret ingredient sure to impress your guests.
Serve with crusty bread to mop up the delicious Balsamic glaze and sauce.
4 tbsp extra virgin olive oil
2 celery stalks roughly chopped
1 red onion finely chopped
2 eggplants cut into 1/2 inch pieces
3 crushed garlic cloves
1 tsp dried oregano
1 ½ tbsp capers rinsed
400g canned diced tomatoes
150g pitted olives halved
2 tbsp roughly chopped parsley
4 x 200g beef rump steak
4 tbsp Mazzetti Balsamic Vinegar of Modena
1½ tbsp chopped fresh rosemary
⅓ cup extra virgin olive oil
2 celery stalks chopped
1 red onion finely chopped
2 eggplants cut into 1/2 inch pieces
3 crushed garlic cloves
1 tsp dried oregano
1 ½ tbsp capers rinsed
14 oz canned diced tomatoes
5 oz olives halved
½ cup roughly chopped parsley
4 x 7 oz beef rump steak
¼ cup Mazzetti Balsamic Vinegar of Modena
1½ tbsp chopped fresh rosemary
Heat 2 tbsps olive oil in a large saucepan over medium to high heat. Add the eggplant. Cook, stirring often, for 5 to 7 minutes. Transfer to a bowl and set aside.
Heat another tbsp oil in the pan over medium to high heat. Add the onion, celery, and stir until softened (5 to 7 minutes). Add garlic, oregano and cook for 1 minute.
Add capers, tomatoes, eggplant and ½ cup of water. Bring to the boil then reduce heat to low. Simmer, uncovered, for 15 minutes or until thickened and the eggplant is tender. Remove from heat and stir in olives and parsley. Set aside.
Heat the remaining olive oil in a large frying pan over medium to high heat. Cook the steak for 4 minutes on each side. Add the Balsamic Vinegar to the pan, and sprinkle the rosemary. Cook for 1 minute until the steak is glazed with the Balsamic Vinegar on both sides. Transfer to a plate and cover loosely with foil, allowing to rest for 5 minutes. Cut into thins slices and serve with the caponata.
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