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Flank Steak and Balsamic Glaze

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(Recipe ID: 522)

Serves 4

Preparation time: 15 minutes; Cook time: 45 minutes

Source: Vito De Carolis

Flavorful, tangy and satisfying.  For best results allow the meat to "rest" a few minutes before slicing.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 2 tablespoons Unsalted butter
  • 1 1/2 Red onion, finely sliced
  • 1/2 cup Brown sugar
  • 1/2 cup Dry red wine
  • 1/2 teaspoon Fine sea salt, divided *
  • 1 Flank steak (about 1 pound), trimmed
  • 1/2 teaspoon Green peppercorn; freshly ground *
  • 1/4 teaspoon Dried thyme *
  • 5 tablespoons Balsamic glaze *

    Acet-Up Crema Balsamica suggested

Instructions

  1. Heat butter in a large nonstick skillet over medium-high heat.
  2. Add onion, and sauté 10 minutes or until tender.
  3. Sprinkle with 1/4 tsp salt; add sugar, wine, and sauté for about 18 minutes.
  4. Remove from heat.
  5. Preheat broiler.
  6. Sprinkle steak with remaining 1/4 tsp salt, pepper, and thyme.
  7. Place steak on a broiler pan, coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness.
  8. Cut steak diagonally across grain into thin slices.
  9. Place caramelized onions on a warm platter and put over the steak strips; drizzle with 4 tablespoons balsamic glaze.
  10. Serve with steamed broccoli, drizzled with 1 tablespoon balsamic glaze.
     

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