The traditional balsamic vinegar of Modena – aceto balsamico tradizionale di Modena – is so mellow that one can use it to deglaze the pan for a quick sauce, as one might use wine.
Trim any fat from the meat. Heat the olive oil in a heavy frying pan, and fry the meat on both sides until it is done to your liking.
Season, and place on serving plates. Put the vinegar in the pan, boil, and scrape up any residues, and spoon on to the steaks. Serve immediately.
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