The grilled striploin steak with a perfectly seared exterior that gives way to a tender, juicy interior is the perfect foundation for rich, aged balsamic drizzle and a generous splash of robust EVOO. They complement the natural umami taste of the beef and the smoky, charred notes. A simple steak transformed. 


4 striploin steaks, about 8 oz/250g each
1/4 cup Traditional dark balsamic
1/4 cup Robust EVOO
1/2 tsp (or more) salt for seasoning
1/4 tsp (or more) freshly ground black pepper

Preheat grill on medium-high heat. Brush grill grates with oil to prevent sticking. Season steaks generously with salt and black pepper on both sides. Place steaks on grill and cook for about 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred doneness. Remove steaks and let them rest on a cutting board for 5-10 minutes to allow the juices to redistribute. Slice the steaks against the grain into 1/2-inch thick pieces. Arrange the sliced steak on a serving platter and drizzle with the reduced balsamic vinegar and extra virgin olive oil. Serve the steak immediately, garnished with fresh herbs like rosemary or thyme, if desired. Option: Substitute EVOO with infused Thyme, Tuscan Herb, Gremolata or Herbes de Provence.