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Flank Steak
1½ lbs. flank steak
1 tsp. sea salt
½ tsp. freshly ground black pepper
1 Tbsp. OWOC EVOO, any
3 Tbsp. OWOC 18 Year Traditional Balsamic Vinegar
Pat steak dry; salt and pepper both sides of steak. Heat 1 Tbsp. EVOO in a heavy skillet over moderately high heat until hot but not smoking, then cook meat for five minutes each side for medium rare (depending on thickness of steak).
Transfer steak to a cutting board and let rest for 10 minutes. Holding knife at a 45° angle, cut steak across the grain into thin slices. Transfer to plate and drizzle with balsamic vinegar and EVOO.
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Bacon Wrapped Figs with Balsamic Glaze
12 large dried figs
1/3 cup OWOC 18 Year Traditional Balsamic
1/2 cup port cooking wine
1/2 lb. bacon
Combine balsamic and wine to create marinade, divide and reserve half. Marinate figs in half of the marinade for 24 hours. In a small sauce pan, reduce the remaining marinade over medium heat. Remove figs from marinade and wrap with bacon. Cook at 350° F for 40 minutes.
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Creamy Vinaigrette
1/3 cup OWOC EVOO, any
3 Tbsp. OWOC 18 Year Traditional Balsamic Vinegar
3 Tbsp. sour cream, yogurt or mayonnaise
1 tsp. Dijon mustard
Sea salt and freshly ground black pepper, to taste
1 small shallot, cut into chunks
Combine all ingredients except shallot in a blender and blend. A creamy emulsion will form in about 30 seconds. Taste, add additional balsamic 1-2 tsp. at a time until balance tastes right to you. Add shallot and pulse until shallot is minced within dressing.
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