Balsamic Grilled Flank Steak Recipes

Steps:

• Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
• Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.

Steps:

• 1)Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2)Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3)Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

Steps:

• Make the sauce: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat and cook until reduced by about half, 15 to 20 minutes. Set aside. Heat 1 tablespoon canola oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Add the ketchup and 3 tablespoons water and bring to a boil. Reduce the heat to a simmer and cook 5 minutes. Add the reduced balsamic vinegar, the chile powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle chile, brown sugar, honey and molasses. Simmer until thickened, stirring occasionally, 10 minutes. Puree with an immersion blender or transfer to a blender and puree until smooth. Season with salt and pepper. Pour the sauce into a bowl and let cool to room temperature. (The sauce will keep for 1 week refrigerated in a sealed container. If it gets too thick, stir in 1 to 2 tablespoons water.)
• Let the steak sit 30 minutes at room temperature before grilling. Meanwhile, preheat a grill to high. Brush the steak with the remaining 1 tablespoon canola oil and season liberally with salt and pepper. Grill over direct heat until browned on one side, about 3 minutes, then turn over and grill until the other side is browned, about 3 more minutes. Move to a cooler part of the grill, away from direct heat. Baste with the sauce and continue grilling, turning several more times, until medium rare, about 5 more minutes. Transfer to a cutting board and loosely tent with foil. Let rest 10 minutes.
• Meanwhile, make the cheesy bread: Brush the cut side of each piece of bread with olive oil and season with salt and pepper. Grill on both sides. Remove from the grill and top each piece with a mound of grated monterey jack cheese. Put the bread on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
• Thinly slice the steak against the grain. Arrange the steak slices on the bread and garnish with sliced scallions.

Steps:

• Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes.
• Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.
• While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.

Steps:

• Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 1 cup. Set aside.
• Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes. Puree with an immersion blender until smooth and season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• Heat the grill to high.
• Brush the flank steak with the remaining 2 tablespoons of oil and season liberally with salt and pepper. Grill until golden brown on the 1 side, about 4 minutes, turn over and grill until the other side is golden brown, about 4 minutes. Move to a cooler part of the grill away from direct heat. Baste with the sauce and turn several more times until cooked to medium-rare doneness, about 15 minutes longer. Remove from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before cutting against the grain into thin slices.
• Put the bread on the grill, brush both sides with olive oil and season with salt and pepper. Grill the bread then remove from the grill. Top with mounds of grated Monterey jack cheese. Put the bread slices on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
• Arrange the flank steak slices on the bread and garnish with sliced scallions before serving.