Balsamic-glazed flank steak

Simple marinade yields big flavour!

This dish is equally delicious warm or at room temperature. While it is quick and easy to prepare, the marinating time is essential, so be sure to factor that into your prep time. Flank steak is a great cut because once you slice it thinly it’s easy to serve and to eat. There are so many delicious flavoured balsamics available that would lend themselves well to this recipe, such as chili balsamic, garlic balsamic or even a cilantro balsamic. Using a flavoured balsamic means you don’t have to fuss with a lot of other seasonings or ingredients to give your steak a fantastic taste. We like to grill all year round (somehow it tastes extra delicious when there’s snow on the ground) but you could air fry, pan fry or broil the steaks instead if you prefer.

Ingredients

• 2 beef flank steaks (approximately 1 lb / 454 g each)
• 1/3 cup (90 mL) balsamic vinegar
• 2 tablespoons (30 mL) maple syrup
• 2 tablespoons (30 mL) olive oil
• 1/2 teaspoon each salt and freshly ground black pepper
• 2 teaspoons cornstarch
• 1/2 cup (125 mL) beef broth

Method

• Poke surface of flank steaks all over on both sides with the tines of a fork, to allow marinade to penetrate the meat.
• Place steaks in a shallow glass dish or sturdy, clean plastic bag.
• In a small bowl or measuring cup, combine balsamic, maple syrup, olive oil, salt and pepper.
• Drizzle balsamic mixture evenly over beef. Cover (or seal bag); refrigerate for 4 – 24 hours, turning meat occasionally for even marinating.
• When ready to cook steak, preheat barbeque (or oven) to medium-high and remove meat from fridge while grill heats.
• Remove beef from marinade but do not discard marinade. Place beef on grill; cook about 10–12 minutes total for medium doneness (135F), turning after 6 minutes. Remove from grill as soon as it is done.
• While beef cooks, heat reserved marinade to boiling over medium-high heat in a medium saucepan. Cook for about 5 minutes until volume is reduced by half.
• While marinade reduces, combine broth and cornstarch in a small bowl until smooth.
• Add broth mixture to marinade; return to a gentle boil and cook about 2 minutes, stirring often, until smooth and slightly thickened.
• Place beef on cutting board; cut diagonally into thin slices. Place slices on serving platter. Spoon sauce over beef or serve in a jug to be passed at the table.

Serves 8 – 12 depending upon portion size.