Grilled Flank Steak with Bacon Balsamic Glaze
Ingredients
1 flank steak, about 1 1⁄4 pounds
Salt and freshly ground black pepper
2 teaspoons garlic powder
4 slices bacon, diced
1⁄2 cup balsamic vinegar
1⁄2 cup beef broth
2 teaspoons cornstarch
Instructions
1. Heat grill, griddle or grill pan over medium-high heat. Season both sides of steak with salt, pepper, and garlic powder.
2. Cook steak for 4-7 minutes per side, depending on desired doneness and thickness of steak. (I did about 6 minutes per side and it was medium at the thinner parts and medium rare where thicker. I was aiming for 140*F.) Remove from heat, loosely cover with foil, and let rest 10 minutes. Slice meat thinly across the grain.
3. While the steak is cooking, cook 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 and starts to thicken. 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 steaks and serve.
Comments
Flank steak, balsamic, and bacon? Sign me up! A friend sent me the link to this recipe on foodnetwork.com and I thought it looked delicious. Since the weather was gorgeous, I decided to fire up the grill for the first time this year and grill this on the Big Green Egg. It was absolutely amazing, nothing really compares to grilled meat. The balsamic glaze was equally amazing and we learned, yet again, that flank steaks aren’t really large enough to generate leftovers. Oh well :)
Shown here with Oven Fried Potatoes.
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