cups balsamic vinegar
teas black peppercorns
tbl fresh chopped rosemary plus garnish
tblsp unsalted butter
Combine the vinegar and peppercorns in a small saucepan and cook until reduced to 1/4 cup about 8-10 minutes. Remove peppercorns and whisk in honey and rosemary. Cool to room temperature. Combine the mixture with butter and salt ina food processor and process until smooth. Scrape into a bowl and refrigerate for 30 minutes to set slightly. Can be made one day in advance and stored in the fridge. Grill steaks: remoe from fridge 20 minutes before grilling. Brush both sides wiht canola oil and season with salt and pepper. Grill 4-5 minutes on first side until golden brown and slightly charred. Turn over and continue to grill for 5-6 minutes for med rare; 7-8 for medium. Tent for 5 minutes before slicing.