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Product Pairings
Dry Aged Striploin w/ Balsamic Onion Jam

Dry Aged Striploin w/ Balsamic Onion Jam


  • 1 piece    WX Dry Aged Striploin
  • 30g         Maven Butter, unsalted, melted
  • 1/2 tsp    Iodized Fine Salt
  • 1/2 tsp    Black Pepper
  • 2 tbsp     Olive Oil
  • 150g       Red Onion, Chopped
  • 3 tbsp     Campo Verde Balsamic Vinegar
  • Beef Stock


  1. On a skillet, pour olive oil and butter, cook dry aged striploin according to desired doneness and set aside.
  2. In a pan, heat olive oil, saute shallots/ red onion on moderate heat, keep stirring until soft and brown.
  3. Add balsamic vinegar and beef stock, bring to a boil.
  4. Simmer until thick for about 5mins. Season w/ salt and pepper.
  5. Plate the steak and pour the balsamic jam sauce on top and serve.