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Flank Steak and Balsamic Glaze
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(Recipe ID: 522)
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.
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
- Heat butter in a large nonstick skillet over medium-high heat.
- Add onion, and sauté 10 minutes or until tender.
- Sprinkle with 1/4 tsp salt; add sugar, wine, and sauté for about 18 minutes.
- Remove from heat.
- Preheat broiler.
- Sprinkle steak with remaining 1/4 tsp salt, pepper, and thyme.
- Place steak on a broiler pan, coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness.
- Cut steak diagonally across grain into thin slices.
- Place caramelized onions on a warm platter and put over the steak strips; drizzle with 4 tablespoons balsamic glaze.
- Serve with steamed broccoli, drizzled with 1 tablespoon balsamic glaze.
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