Delicious Balsamic and Rosemary-Marinated Steak

Balsamic vinegar la vecchia dispensa souce steak

It’s finally summertime! Here we go with the recipe of the Delicious Grilled Steak that can please the whole family!

total time (with 2 hours marinating) 2 hours 20 minutes

Ingredients (4-5 serving)

balsamic vinegar of modena igp aceto balsamico igp la vecchia dispensa

Directions

  • Mix extra vergine olive oil, balsamic vinegar, rosemary and garlic in a small bowl. Season with salt and pepper. Marinate steaks for at least 2 hours for best flavor.
  • Preheat the oven to 220° C (425° F) and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 50° C (125° F). Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately.

 

 

“Black Gold”: Places and gestures

The Traditional Balsamic Vinegar is now part of the history of the territory of Modena and, above all, of its families.

It is produced in the “acetaia” (the vinegar room in the attic), a profoundly symbolic place where miscellaneous stories of several generations contributing to its birth are condensed. It is through the Balsamic Vinegar that these families stated their identity along the centuries.

acetaia-la-vecchia-dispensa Leggi tutto ““Black Gold”: Places and gestures”

La Vecchia Dispensa is in The Sunday Times (Ireland)!

 After a cooking event in Ireland that was created in collaboration with our dear client Anna Mazzarotto,  the local newspaper “The Sunday Times” published the entire article about Italian Exellences imported to Ireland among those –  La Vecchia Dispensa’s Balsamic Vinegars!

la vecchia dispensa in the sunday times

“Simone Tintori is “master of the vinegar” at La Vecchia Dispensa, a forth generation balsamic vinegar maker. He works with his mother, Roberta, in Castelvetro outside Modena, producing high-quality balsamic from trebbiano and lambrusco grapes. Leggi tutto “La Vecchia Dispensa is in The Sunday Times (Ireland)!”

La Vecchia Dispensa is coming to Cibus 2016!

cibus la vecchia dispensaLa Vecchia Dispensa will participate in the next edition of the Parma exhibition Cibus 2016!

We would be glad to meet you in Parma (Italy) by coming and visiting us at Pav.8BOOTH: B012

This year we have a lot of new entries, and we would like to share with you all these news!

If you are interested to meet up by fixing an appointment with us, please, write to info@lavecchiadispensa.it  See you there!