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Dec 31, 2012 on FoodNetwork.com
“Made this with boneless ribeye steaks which were done on the grill and it was very good. As soon as the balsamic syrup reduced(after approx 18 mins, I applied it to the steak. Therefore, I did not have any problems with it becoming too thick. The balsamic syrup pairs nicely with the goat cheese.
It would make a good "company"...”