Balsamic Glazed Flank Steak

Flank Steak is one of the cheaper meat cuts out there and kind of tricky to prepare.  But when prepared well it is delicious.  This is one of those recipes that is a keeper, I will make this over and over again. 

To prepare your flank steak correctly you have to cook the steak medium to medium done; basically you just want the pink to be in the middle.  And then you have to cut the flank against the grain or it might be tough. Flank steak has distinct lines in it.  These long lines are fibers running through the meat, and they are difficult to chew through. These cuts of meat are usually sliced in a way that fibers are cut through. In this way, the meat becomes more tender and easy to eat.  Slice the meat thinly at about 45 degree angle.

This marinade is just delicious, and can really be prepared to any meat.  I highly recommend it.

Today it is also time for another Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Feeding Andy, which is written by Peggy.  Peggy is pursuing a Culinary Arts degree at Sullivan University in Louisville, KY.   Love her blog and it was hard to decide what to make, she has tons of great dinner recipes, and I will definitely be bake to make some more.

Print Recipe

Balsamic Glazed Flank Steak

Yield: 4 people

Prep Time: 2 hours 20 minutes

Cook Time: 20 minutes

Ingredients:

1 lb. Flank Steak

2 tbsp olive oil

1 & 1/2 tablespoons unsalted butter

1 shallot, minced

2 garlic cloves, minced

1 cup balsamic vinegar

2 tsp sugar or honey

1/4 cup chicken stock

2 tbsp soy sauce

1 tbsp sake

1 tsp of fresh grated ginger


Directions:

Start with the marinade. Melt butter in a medium saucepan under medium high heat. Add shallots, garlic, and ginger and saute until they soften, about 3 to 5 minutes.


Add the balsamic vinegar to the saucepan and bring to a slow boil. When at a boil, reduce heat to a simmer and let reduce for about 15 minutes. The sauce will be slightly thickened. Add sugar or honey, chicken stock, soy sauce, and sake. Bring to another boil.


Let mixture cool to room temperature and reserve a 1/4 cup of the liquid for finished steak.


Place flank steak into large dish and cover with remaining marinade liquid. Cover dish with plastic wrap and let marinate in the fridge for about 2 hours or longer. Also place the reserved marinade in the fridge while the meat is marinating.


Prior to cooking steak, drain marinade and pat steak dry.


Heat the grill (or large skillet) under high heat (add 1 tbsp of olive oil for skillet). Put the flank steak on the grill and start on high for 2 minutes on each side, with the grill cover closed. Then turn the heat to medium and turn the flank steak over every two minutes for about another 12 minutes with the cover open for a total cooking time of around 15-20 minutes. Flank Steak is dense and take a little longer to cook. When done. Let the steak rest on cutting board for about 5-7 minutes before slicing against the grain. While the steak is resting, you can heat up the reserved marinade. Just bring to a simmer until mixture is heated through.


Adapted from: Feeding Andy


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