In a saucepan, bring the balsamic vinegar to a boil. Stir occasionally for 15 to 20 minutes, until the vinegar has reduced by about 1/3 and is syrupy. Once it becomes syrupy turn heat to low and leave it on the stove.
Generously salt and pepper both sides of each steak.
Add the steak to the grill and cook for 2-3 minutes. Flip and continue cooking for another 2-3 minutes. Cooking times may vary depending on the size and thickness of each steak, as well as how you like your steaks prepared. Add the goat cheese for the final minute to allow it to slightly melt.
Remove steaks from the grill and allow them to rest for about 3 minutes before serving
Drizzle each steak with the balsamic reduction. Sprinkle with parsley to garnish
This is sure to be the new go to method of preparing steaks. I am a lover of all things goat cheese, so add to that the balsamic glaze and my filet mignon just rose to a whole new level. This recipe came courtesy of Rachel Cooks and I will be sure to stay turned for more recipes.
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