Steak with Balsamic Vinegar Caramelized Onions

Notes

This is one of those recipes where the ingredient list is simple, so getting the best-quality ingredients is of utmost importance.

The most crucial thing here is to get a really high-quality balsamic vinegar, ideally from Modena. A lot of what’s sold as balsamic vinegar is really just a cheap knockoff. You won’t get that magical mix of umami, sweetness, and acidity unless you seek out the good stuff. My personal favorite is Villa Manodori, and I like Sardel as well. Try to find a version that only has two ingredients— cooked grape must and wine vinegar. You want it to be thick and syrupy. A lot of the knockoff brands are pure liquid (like a regular vinegar) and won’t work nearly as well.

This works with any steak cut that you can easily cook in a pan. My personal favorites are ribeye, Denver, underblade, flatiron, or NY strip.