Seared Flank Steak, Roasted Peppers and Potatoes with Arugula and Reduced Balsamic Vinaigrette

Everything about this meal is pretty straight forward except the vinaigrette. To do the dressing simply empty a bottle of reasonably priced balsamic vinegar into a small saucepan and place over medium heat. Let the vinegar to reduce by at least half. Let cool and place in a container, I prefer a squeeze bottle. You can use the vinegar straight or as you would normally in vinaigrettes. For the one in this recipe I crushed one clove of garlic and mixed with equal parts reduced balsamic vinegar and olive oil, salt and pepper.

Try the reduced vinegar with fresh mozzarella, tomatoes, burata, goat cheese or strawberries.