Six 300g (10oz) 25mm (1in) thick beef sirloin fillets
125ml (4fl oz) extra-virgin olive oil, plus extra for grilling
125ml (4f oz) plus 2 tbsp balsamic vinegar
1 tbsp very finely chopped fresh rosemary
Salt and coarsely ground black pepper
Steps
1. Place the meat in a shallow casserole dish. Mix together the olive oil, the 2 tablespoons of balsamic vinegar, and the rosemary in a small bowl; pour over the fillets, turning the meat to ensure the steaks are evenly coated. Marinate in the refrigerator, covered, for 2 hours, turning the fillets after 1 hour.
2. Remove the fillets from the marinade. Sprinkle salt and pepper on both sides.
3. Coat a grill pan or saute pan lightly with oil. Preheat the pan until very hot almost smoking, and cook the fillets for about 3 to 4 minutes on each side for medium-rare. (Increase cooking time by 2-minute increments per side for each of medium, medium-well and well done.)
4. Place the remaining balsamic vinegar in a small saucepan and cook over medium heat until reduced to about half (60ml/2fl oz).
5. Let the fillets stand for a few minutes after they have cooked, then drizzle with a little of the reduced balsamic vinegar; serve immediately.
Tips: Olive Oil
The difference between extra-virgin olive oil and other types of olive oil is mostly in the taste. Extra-virgin olive oil from the first pressing of the olives. It is fruitier and more intense in flavour than other olive oils. It is best in vinaigrettes and chilled soups, or drizzled over any dish. Other olive oil are usually better to cook with because they have a higher smoking point.
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