Flank Steak With Balsamic Barbecue Sauce
Try this Flank Steak With Balsamic Barbecue Sauce recipe
Try this Flank Steak With Balsamic Barbecue Sauce recipe
- 1/2 cup ketchup
- 2 tablespoons canola oil
- 2 teaspoons dijon mustard
- 1 1/2 teaspoons worcestershire sauce
- kosher salt and freshly ground pepper
- 2 teaspoons honey
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons red wine vinegar
- extra-virgin olive oil
- 1 cup grated monterey jack cheese
- sliced scallions for serving
- 1 small onion coarsely chopped
- 1 tablespoon ancho chile powder
- 2 pounds flank steak
- 2 teaspoons molasses
- 1 1/2 cups balsamic vinegar
- 1 large clove garlic coarsely chopped
- 1 small chipotle chile in adobo sauce chopped
- 1 1/2 teaspoons packed dark brown sugar
- 1 french baguette halved lengthwise and cut into 4-i
- Carbohydrate 32.737660725293 g
- Cholesterol 108.74866475 mg
- Fat 34.9680167847673 g
- Fiber 1.24230537734228 g
- Protein 57.8896871148294 g
- Saturated Fat 13.7822682603371 g
- Serving Size 1 1 serving (413g)
- Sodium 1289.85557937463 mg
- Sugar 31.4953553479507 g
- Trans Fat 3.00661491143106 g
- Calories 698 calories
Step-by-step
- 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.
A Weeknight Wonder: Flank Steak with Balsamic Barbecue Sauce
As a busy working mom, finding time to cook a delicious and impressive meal can feel like an impossible feat. Between school runs, work deadlines, and the never-ending cycle of laundry, the thought of spending hours in the kitchen often feels overwhelming. But I’ve discovered the secret to satisfying weeknight dinners: simple, flavorful recipes that maximize impact with minimal effort. This Flank Steak with Balsamic Barbecue Sauce is a prime example. It’s elegant enough for a dinner party, yet straightforward enough for a Tuesday night family meal.
The beauty of this recipe lies in its balance of sweet and savory flavors. The rich, smoky balsamic barbecue sauce perfectly complements the tender, juicy flank steak. The preparation itself is surprisingly quick. While the sauce simmers and the steak rests, I can often catch up on emails, tackle a load of laundry, or even steal a few minutes of much-needed quiet time. The process of grilling adds a delightful smoky char to the steak, enhancing its flavor profile even further. It's the perfect blend of sophisticated taste and effortless preparation – a win-win in my busy world.
The Sauce: A Flavor Explosion
The heart of this dish is undoubtedly the balsamic barbecue sauce. It’s a complex blend of sweet and tangy elements that elevate the simple flank steak to another level. The reduction of balsamic vinegar adds a depth of flavor that’s simply unmatched. It's a slow-cooked magic, transforming a basic ingredient into something extraordinary. I love how the balsamic vinegar's initial sharpness mellows into a rich sweetness as it simmers, creating a beautifully balanced flavor profile.
The addition of ketchup, Dijon mustard, Worcestershire sauce, and a hint of honey creates a symphony of sweet and savory notes. The touch of spice from the chipotle chile adds a subtle kick that cuts through the richness of the sauce. Honestly, the scent alone is enough to make your mouth water – and guarantee a satisfied family at the dinner table!
The Steak: Juicy Perfection
Flank steak is a fantastic choice for this recipe. It’s relatively lean, yet it grills beautifully, developing a lovely crust while remaining tender and juicy inside. The key is to marinate it for at least 30 minutes before grilling. This allows the steak to absorb the flavors of the marinade and ensures a more tender result. Grilling it over high heat sears the outside, creating a flavorful crust that complements the balsamic barbecue sauce. But it is crucial to avoid overcooking this cut of meat.
I've experimented with different grilling times and temperatures, and I've found that medium-rare is the sweet spot for this dish. The slight pinkness in the center provides an optimal tenderness and flavor. Let the steak rest after grilling, allowing the juices to redistribute, resulting in an even more tender and flavorful steak.
Serving Suggestions: Elevate the Experience
To complete this delicious meal, I typically serve the flank steak on toasted baguette slices topped with melted Monterey Jack cheese. This simple addition adds a satisfying textural contrast to the tender steak and complements the rich flavors of the balsamic barbecue sauce. The cheesy bread is easily prepared alongside the steak, requiring minimal additional effort. A sprinkle of fresh scallions adds a touch of freshness and visual appeal.
This recipe is a go-to for busy weeknights, special occasions, or any time I want to impress without spending hours in the kitchen. It’s a versatile dish that can easily be adjusted to suit different tastes and dietary needs. I encourage you to experiment with different spice combinations or add your own personal touch to make it uniquely yours. The most important thing is to enjoy the process and savor the delicious results.
This Flank Steak with Balsamic Barbecue Sauce is more than just a recipe; it’s a testament to the power of simple ingredients and smart preparation. It's a dish that allows me to create a memorable meal without sacrificing precious time – a valuable lesson I've learned in my busy life. I hope you enjoy it as much as I do.
