Celebrate the Last Weekend of the Summer with Balsamic Glazed Flank Steak

Using a flavoured balsamic means you don’t have to fuss with a lot of other seasonings or ingredients to give your steak a fantastic taste.

This dish is equally delicious warm or at room temperature. While it is quick and easy to prepare, the marinating time is essential, so be sure to factor that into your prep time. Flank steak is a great cut because once you slice it thinly it’s easy to serve and to eat. There are so many delicious flavoured balsamics available that would lend themselves well to this recipe, such as chili balsamic, garlic balsamic or even a cilantro balsamic. Using a flavoured balsamic means you don’t have to fuss with a lot of other seasonings or ingredients to give your steak a fantastic taste.

Balsamic Glazed Flank Steak

Ingredients:

2 beef flank steaks (approximately 1 lb each)
1/3 cup balsamic vinegar
2 tbsp maple syrup
2 tbsp olive oil
1/2 tsp salt
1/2 tsp freshly ground pepper
2 tsp cornstarch
1/2 cup beef broth

Directions:

Score surface of flank steaks in a diamond pattern (cuts approximately 1/8 inch deep and 1/2 inch apart), on both sides.
Place steaks in a shallow glass dish or sturdy, clean plastic bag.
In a small bowl or measuring cup, combine balsamic, brown sugar, garlic, salt and pepper.
Drizzle balsamic mixture evenly over beef. Cover (or seal bag); refrigerate for 4 - 24 hours, turning meat occasionally for even marinating.
When ready to cook steak, preheat barbeque to medium-high and remove meat from fridge while grill heats.
Remove beef from marinade but do not discard marinade. Place beef on grill; cook about 10--12 minutes for medium doneness (145F), turning after 6 minutes. Remove from grill as soon as it is done.
While beef cooks, heat reserved marinade to boiling over medium-high heat in a medium saucepan. Cook for about 5 minutes until volume is reduced by half.
While marinade reduces, combine broth and cornstarch in a small bowl until smooth.
Add broth mixture to marinade; return to a gentle boil and cook about 2 minutes, stirring often, until smooth and slightly thickened.
Place beef on cutting board; cut diagonally into thin slices. Place slices on serving platter. Spoon sauce over beef or serve in a jug to be passed at the table.

Using a flavoured balsamic means you don’t have to fuss with a lot of other seasonings or ingredients to give your steak a fantastic taste.

Serves 8 – 16 depending upon portion size.

IMAGES SOURCE: COURTESY OF PAULA ROY

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Recipes

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BBQ

grill

food

Paula Roy

Paula Roy readily admits that she’s obsessed with food. Typically, it’s the first thing she thinks of in the morning and the last of the day as well. She recognizes that not everyone shares her passion for cooking, so she channels much of her enthusiasm into creating family-friendly recipes that are easy to prepare and yield delicious results.

Although her husband and kids are eager taste testers, Paula knows she’ll eventually be paying for their therapy thanks to her constant cries of, “don’t touch that plate, I haven’t taken a photo yet!”

Paula loves to travel and explore whatever culinary treasures a destination has to offer. In addition to leading cooking classes and making frequent TV appearances, she’s also a busy freelance writer and serves as the food editor of popular style magazine Ottawa At Home. In addition to her contributions for YMC, you can also follow Paula’s edible adventures through her blog, Constantly Cooking, and keep up with her daily kitchen antics on Twitter and Instagram (@paulajroy).