1. To carmalize balsamic vinegar, simply reduce a 500 ml bottle of Balsamic Vinegar down to about 150 ml (2/3 cup) over high heat (approx. 15 minutes).
2. Caramelized balsamic vinegar keeps for several weeks in the pantry. Plan on one steak of about 200 g (6 to 7 oz) per serving. Oil and season steaks before grilling.
3. Place over high heat on the barbecue for just 2 minutes on each side. For best results, cook rare.
4. At the end of cooking, brush with caramelized balsamic vinegar and pepper generously. Serve with a salad of strawberries and spinach.

Aide-gourmet Tip: If you like the caramelized balsamic as a glaze for grilled tuna or salmon, you'll love it lightly drizzled on grilled vegetables.