Makes 4 servings. Difficulty
2 Tablespoons extra virgin olive oil 2 large shallots sliced 4 large garlic cloves, sliced thin 2 large ribeye steaks about 1 inch thick Salt and freshly ground black pepper 1/4 cup balsamic vinegar 1/4 cup gf soy sauce 2 scallions, diced
Heat the olive oil in a large, heavy skillet over medium heat. Add the shallots and garlic to the skillet and cook, stirring often, until softened, about 3 minutes. Remove the shallots and garlic from the skillet with a slotted spoon and drain on paper towels; keep the oil in the pan.
Lay the steaks flat and using a paring knife, cut a 2 inch wide pocket in the side of each steak. Stuff the shallots and garlic into the pockets. Season the steaks with salt and freshly ground black pepper.
Increase the heat to medium high and add the steaks to the skillet. Cook for 4-5 minutes per side. Or until they reach the desired doneness. Remove the steaks from the pan and tent with foil.
Pour the balsamic vinegar and soy sauce into the skillet and bring to a boil. Reduce until you have about 1/3 cup. Pour sauce over the steaks and serve. Garnish with scallions.