Flank Steak With Balsamic Barbecue Sauce
Flank Steak With Balsamic Barbecue Sauce might be just the main course you are searching for. This recipe serves 4. This recipe covers 40% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 63g of protein, 44g of fat, and a total of 941 calories. If you have ancho chile powder, baguette, monterey jack cheese, and a few other ingredients on hand, you can make it. It is perfect for valentin day. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.
Instructions
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.
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.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Two Vines Columbia Valley Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 7 dollars per bottle.
Two Vines Columbia Valley Merlot
This fruit-forward wine is defined by aromas and flavors of raspberry andblackberry. Expressions of coffee and cocoa frame the mid-palate, and spiceround out the soft, velvety finish.