Grilled Flank Steaks with Rosemary-Balsamic Glaze

Name: Grilled Flank Steaks with Rosemary-Balsamic Glaze
Prep time: 4 h 25 min
Cook time: 4 h 25 min
Total time: 4 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters balsamic vinegar; 2 Tbsps packed brown sugar; 2 teaspoons cornstarch; 907 grams beef flank steaks each); 3 cloves garlic, finely chopped; 118 milliliters reduced-sodium beef broth; 1 teaspoons pepper; 1 teaspoons salt

You can never have too many main course recipes, so give Grilled Flank Steaks with Rosemary-Balsamic Glaze a try. This recipe serves 8. One portion of this dish contains approximately 25g of protein, 6g of fat, and a total of 181 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. The Fourth Of July will be even more special with this recipe. A mixture of balsamic vinegar, salt, beef broth, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes about 4 hours and 25 minutes.

Instructions

Trim fat from beef. Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern on both sides of beef.

Ingredients you will need

Beef

Place in shallow glass dish. In small bowl, mix vinegar, brown sugar, rosemary, garlic, salt and pepper; pour evenly over beef. Cover; refrigerate at least 4 hours but no longer than 24 hours, turning occasionally.

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Salt And Pepper

Brown Sugar

Rosemary

Vinegar

Garlic

Beef

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Bowl

Heat gas or charcoal grill. Carefully brush grill rack with canola oil.

Ingredients you will need

Canola Oil

Equipment you will use

Grill

Remove beef from marinade; reserve marinade.

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Marinade

Beef

Place beef on grill over medium heat. Cover grill; cook about 12 minutes for medium doneness, turning after 6 minutes.

Ingredients you will need

Beef

Equipment you will use

Grill

Meanwhile, in 1-quart saucepan, heat reserved marinade to boiling over medium-high heat. Boil 3 to 4 minutes or until reduced by half. In small bowl, mix broth and cornstarch; stir broth mixture into marinade. Cook about 2 minutes, stirring occasionally, until thickened.

Ingredients you will need

Corn Starch

Marinade

Broth

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Sauce Pan

Bowl

Place beef on cutting board; cut diagonally into thin slices.

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Beef

Equipment you will use

Cutting Board

Place slices on serving platter. Spoon sauce over beef.

Ingredients you will need

Sauce

Beef

Equipment

Ingredients

Servings:

79milliliters

balsamic vinegar 2Tbsps

packed brown sugar 2teaspoons

cornstarch 907grams

beef flank steaks each)3cloves

garlic, finely chopped 118milliliters

reduced-sodium beef broth 1teaspoons

pepper 1teaspoons

salt

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing 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. The Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.