San Giacomo
| Size: | 100 ml, 200 ml, 500 ml. | | Age: | 5-7 years | | Producer: | Andrea Bezzecchi, Acetaia San Giacomo. | | Location: | Novellara area of Reggio Emilia in Emilia-Romagna. | | Certification: | Consorzio fra Produttori di Aceto Balsamico Tradizionale di Reggio Emilia. | About the Producer“Time and Tradition is the essence of Balsamic Vinegar.” - Andrea Bezzecchi
In the town of Novellara in the region of Emilia-Romagna, Andrea Bezzecchi tends the same wood barrels his grandfather used to make Balsamic vinegar for his family.
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Serves 4.
Prep: 10 mins. Cook: 20 mins.
Ingredients:
1 1/2 lb flank steak
1 tsp sea salt
1/2 tsp freshly cracked black pepper
1 tbsp olive oil
3 tbsp balsamic vinegar
Pat steak dry and run a mixture of salt and pepper on both sides of steak. Heat 1 tbsp olive oil in a heavy skillet over moderately high heat until hot but not smoking, then cook meat for 4 minutes each side for rare (depending on thickness of steak). Transfer steak to a cutting board. Holding knife at a 45-degree angle, cut steak across the grain into thin slices. Transfer to plate and drizzle with balsamic vinegar and some olive oil.
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Aged Balsamic Vinegar
