Every time we visit the Koch Ranches Gourmet Country Store, I seem to buy more flank steaks! So, I keep needing new recipes for them! 🙂
I found this recipe in my “to try” pile from Cooking Light, and we made it last night. It was fantastic! We served it with roasted cauliflower and crispy polenta, and it was a tasty combination. We will definitely make this again!
Flank Steak with Caramelized Onions and Balsamic Glaze
From Cooking Light, April 2005
2/3 cup balsamic vinegar
1 tablespoon olive oil
6 cups vertically sliced onion (about 1 1/2 pounds)
1/2 teaspoon salt, divided
1 (1-pound) flank steak, trimmed
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
Bring balsamic vinegar to a boil in a small, heavy saucepan. Reduce heat to medium; cook until reduced to 1/4 cup (about 5 minutes). Remove from heat.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes or until tender. Sprinkle with 1/4 teaspoon salt; sauté 18 minutes or until onions are golden brown. Remove from heat.
Preheat broiler. Sprinkle steak with remaining 1/4 teaspoon 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. Serve steak over onions; drizzle with balsamic glaze.