To prepare the marinade combine in a medium bowl 2 tablespoons of oil, half of the balsamic vinegar, Rosemary, thyme, sage, the garlic and onion and the lemon zest. Whisk together and pour in a resealable plastic bag. Add the steaks and marinate refrigerated for 3-24 hours, turning occasionally. Remove from the refrigerator 30 minutes prior to cooking and wipe off most of the marinade and generously sprinkle the steak with salt and pepper.

Pass the marinade through a sieve and keep aside the liquid mixture from the solids.

Set a large cast iron skillet or pan over low-medium heat and let it heat up for 2 minutes. Add the remaining oil and let this heat up for 1 minute. Add the steaks and the pearl onions and cook for about 10 minutes while turning frequently. Remove from the pan and keep warm covered with foil.

We add to the same pan over medium heat all the solid parts from the marinade and sauté for 3-4 minutes. Then deglaze with the marinade’s liquid mixture and the remaining balsamic vinegar. When the vinegar has almost evaporated add the broth and cook until reduced by half. Add the honey and butter, season with salt and stir to incorporate to a nice thick sauce. Pass the sauce through a sieve, discard the solids and pour over the steaks.