Today we're highlighting one of our lesser known infused balsamics, Espresso! There are countless ways to use this flavorful ingredient in your cooking, but here are 3 ideas to get you started.
When you're done reading, use code ESPRESSOYOURSELF at checkout or mention this post in-store to receive 20% off any size bottle of Espresso Balsamic Vinegar.
Espresso Balsamic Grilled Flank Steak
- 1 flank steak, 1 1/2 - 2 lbs
- 1/2 c Espresso Balsamic Vinegar
- 2 tablespoons dark brown sugar
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon coarsely ground black pepper
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- Whisk together all the marinade ingredients and place in a sealable plastic bag or flat, shallow container large enough to hold the meat.
- Rinse the meat, pat dry, and place in the marinade, covered, for 2 hours minimum (up to 24 hours). Turn occasionally.
- Heat the grill of your choice to medium-high heat.
- Remove the steak from the marinade, scraping any clinging sauce and shallots back into the dish with a spatula.
- Pat the steak dry, and oil and salt the surface lightly. Grill 3-6 minutes per side, taking care not to overcook. Baste with the marinade while cooking, reserving at least 1/2 c. When done, set on a platter to rest, tented with foil, while you finish the sauce (let rest at least 5 minutes before slicing).
- Put the remaining marinade in a small saucepan and bring to the boil along with any juices that collect on the platter.
- Reduce to a simmer and cook for a minute or two; the sauce should thicken slightly.
- Slice the steak thinly against the grain and spoon the sauce over to serve.
This recipe does not actually contain espresso balsamic but demonstrates just how much of a shortcut infused balsamics can be!
A shrub is a sweet and acidic liquid used in making beverages (similar in concept to bitters). Historically it was know as "drinking vinegar." Balsamic vinegars behave beautifully as shrubs in mixed drinks.
Rather than going through the process of creating a coffee shrub as demonstrated in the following recipe, try adding a teaspoon or more of espresso balsamic to a glass of sparkling water for a refreshing treat!.
Espresso Balsamic Roasted Pears
This is another recipe in which the original version does not contain espresso balsamic but trust us! The deep, caramelized notes of espresso balsamic perfectly complement the mild, sweet pears. Add some salty Manchego or Roquefort for an amazing foil.
2 tablespoons unsalted butter
2 firm-ripe Bosc pears, halved lengthwise and cored
3 tablespoons espresso balsamic vinegar
4 oz Manchego or mild fresh goat cheese, cut into 4 pieces, at room temperature
1/4 cup honey
Preheat oven to 400°F.
Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes.
Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes.
Pour vinegar over pears and roast 5 minutes more.
Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper.
Feeling inspired? This discount is available through the September 30th!