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Grilled Flank Steaks with Rosemary-Balsamic Glaze
Grilled Flank Steaks with Rosemary-Balsamic Glaze
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Prep Time:
25 minutes
Total Time:
4 hours 25 minutes
Impressive and easy entrée for dinner guests.
Ingredients:
  • 2 beef flank steaks (1 lb each)
  • 1/3 cup balsamic vinegar
  • 2 tablespoons packed brown sugar
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
  • 1/2 teaspoon pepper
  • 1/2 cup reduced-sodium beef broth
  • 2 teaspoons cornstarch
Instructions:
  • Prepare the beef by trimming the fat and creating a diamond pattern on both sides. Place the beef in a shallow glass dish. In a small bowl, combine vinegar, brown sugar, rosemary, garlic, salt, and pepper. Pour the mixture evenly over the beef. Cover and refrigerate for at least 4 hours, turning occasionally but not exceeding 24 hours.
  • Preheat gas or charcoal grill. Brush grill rack with canola oil. Take beef out of marinade and set aside marinade. Place beef on grill over medium heat. Cover and grill for approximately 12 minutes for medium doneness, flipping halfway through cooking.
  • In a 1-quart saucepan, bring the reserved marinade to a boil over medium-high heat. Reduce for 3 to 4 minutes until halved. In a small bowl, combine broth and cornstarch. Stir this mixture into the marinade and cook for about 2 minutes until thickened, stirring occasionally.
  • Place the tender beef on a cutting board and slice it thinly at a diagonal angle. Arrange the slices elegantly on a serving platter and generously spoon the delicious sauce over the beef.

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