3 Tbs. Extra Virgin Olive Oil, divided
4 servings of flank steak, boneless rib eye steaks, or any beefsteaks
½ C. chopped shallots
½ C. Espresso Balsamic Vinegar
1 Tbs. chopped fresh rosemary

Preparation for Steak: Coat the steaks with 1 tablespoon of the olive oil and generously salt and pepper both sides.Grill or pan fry steaks as desired, flipping once during cooking. Use an instant-read thermometer inserted horizontally into the steak, pulling steaks when the internal temperature registers 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Grilling and pan-frying times may vary depending on thicknessof the steaks. Transfer steaks to a plate (using tongs instead of a fork) and tent with foil to keep warm.

Preparation for Glaze: Add remaining 2 tablespoons olive oil to a skillet or sauté pan over medium heat (if pan frying steaks use the same skillet). Add shallots and rosemary and cook for about 2 minutes, stirring occasionally, until shallots start to become translucent. Add espresso balsamic vinegar and continue cooking to reduce the mixture to a glaze about 1 minute (if pan-frying steaks and using the same skillet, scrape up browned bits). Add the juices remaining from the plate holding the tented steaks. Drizzle over warm steaks and serve immediately

**An original Carter & Cavero recipe adaptation from OliveThis