this was good. i seared and cooked the steak, removed from the pan and sauteed shallots and garlic for a minute or so. after pouring in the balsamic vinegar, i added about a half cup of coarsely chopped grape tomatoes. cooked that for about 15 minutes, and then pressed on the tomatoes with a spatula so they'd give up their juices. reduced a bit more, then strained through cheese cloth. used some of the reduction for a salad dressing, used the rest as directed.
simple, elegant dish. the reduction is quite pungent, but sweet and compliments a rare steak.
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