1 and 1/2 cups balsamic vinegar
4 (5-7 ounce) steaks, such as filet mignon, rib eye, etc.
salt and pepper
4 ounces goat cheese
1 pound cherry tomatoes
chopped parsley, to garnish (optional)
- Turn your grill on to high heat.
- In a saucepan, bring the balsamic vinegar to a boil. Stir occasionally for 15-20 minutes, until the vinegar has reduced by about 1/3 and is syrupy. Don’t let it burn! Babysit it. Once syrupy, turn the heat to low and leave it on the stove.
- Generously salt and pepper both sides of each steak.
- Add the steaks to the grill and cook for 2-3 minutes. Flip and cook for another 2-3 minutes. Add the goat cheese for the last minute of grill time, so that it melts slightly. (The times will depend on the size of your steaks and how well done you like them. I follow this grilling guide.)
- Remove from the grill and let rest for about 3 minutes before serving.
- Drizzle each steak with balsamic reduction. Sprinkle with chopped parsley, if desired.
- Serve with fresh cherry tomatoes and corn on the cob!
Original Recipes visit: Goat Cheese Steak with Balsamic Glaze @ rachelcooks.com