Baklouti Steak with Dark Chocolate Balsamic Glaze

February 11, 2025

(Trust me on this one.)

This is the kind of recipe that makes people stop mid-bite and say, “Wait… what is that flavor?”
And then go back for more.

Steak is already a favorite around here, but when you bring Baklouti Pepper Olive Oil and Dark Chocolate Balsamic Vinegar into the mix, it turns into something really special. The Baklouti adds a fresh, chili warmth that sinks right into the meat, while the dark chocolate balsamic creates a glossy, rich glaze that’s savory, slightly sweet, and deeply complex — not dessert-like, just beautifully balanced.

This is a restaurant-style dish that’s surprisingly simple to make at home. A quick sear in a cast-iron pan, a fast simmered glaze, and a short rest is all it takes. It’s perfect for date night, entertaining, or when you want dinner to feel a little elevated without being fussy.

If you’ve ever wondered what dark chocolate balsamic can really do — this is the recipe to try.

Baklouti Steak with Dark Chocolate Balsamic Glaze

Juicy steak seasoned with Baklouti Pepper Olive Oil and finished with a rich, savory dark chocolate balsamic glaze. Bold, balanced, and perfect for a special dinner at home.

Author: https://shopevoo.com
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
Category: Main Course

Ingredients

2 New York strip steaks (or filet mignon or ribeye)
2 tablespoons Baklouti Pepper Olive Oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 tablespoon Butter Olive Oil (or unsalted butter)
2 tablespoons Dark Chocolate Balsamic Vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional, for extra heat)

Directions

Pat the steaks dry with paper towels. Season both sides evenly with salt, pepper, and smoked paprika.
Drizzle Baklouti Pepper Olive Oil over the steaks, rubbing it in gently. Let the steaks rest at room temperature for 10–15 minutes to absorb the flavors.
In a small saucepan over low heat, combine the dark chocolate balsamic vinegar, honey, Dijon mustard, garlic, and red pepper flakes (if using).
Simmer gently for 3–5 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat and set aside.
Heat a cast-iron skillet over medium-high heat. Add the butter olive oil and allow it to melt and shimmer.
Add the steaks to the hot skillet and sear for 3–4 minutes per side for medium-rare, or until your desired doneness is reached.
During the last minute of cooking, brush the steaks generously with the balsamic glaze, allowing it to caramelize slightly.
Transfer the steaks to a plate, loosely tent with foil, and let rest for 5 minutes.
Slice and serve with extra dark chocolate balsamic glaze drizzled over the top.