Shelly's Balsamic Glazed Flank Steak

Marinated then reduced with Blistered Tomatoes, glazed over grilled Dry-Aged Flank Steak. Pair it with my Maple Sweet Potato Mash and Lemon Garlic Asparagus.

A mouth-watering family style meal that’s easy to prepare and gives a lot of bang for your buck.

Ingredients

2 pounds Flank Steak

1 tbsps Light Olive Oil

1 tbsps Shallot, minced

2 clove Garlic, minced

1/2 cups Balsamic Vinegar

1/3 cups Soy Sauce

2 tbsps Worcestershire

3 tbsps Molasses

1 tsps Kosher Salt

1/12 tsps Fresh Cracked Pepper

12 ounce Grape Tomatoes, scored

2 tbsps Fresh Parsley, chopped

Preparation

MARINADE: In fry pan with enough oil to coat the bottom of pan, sweat minced shallots until softened with just a pinch of salt & pepper, then add the minced garlic & sauté for another minute.

Deglaze with balsamic vinegar and then add remaining marinade ingredients with remaining salt & pepper. Simmer for 2 minutes.

COOL: Let marinade completely cool in fridge. Then coat meat in marinade and place in plastic bag or dish. Refrigerate for 1-2 hours (can go upto 6 hours). Flip meat several times to coat.

Remove meat from marinade, careful to retain and reserving as much of marinade as possible for sauce reduction below.

GRILL & REST FLANK: Preheat grill to 400-450 and when ready grill flank to your preferred doneness. When done, remove to a platter, cover with tented foil. Let rest for 8-10 minutes.

PREP TOMATOES: Lightly score the stem side of tomato approximately 1/8”. Set aside until time to add to pan with reserved marinade. Chop the parsley & set aside until later.

REDUCE MARINADE: Place reserved marinade back into fry pan, bring to a boil, reduce to simmer, add tomatoes and cover. Let tomatoes burst and manage heat until you create a sauce like consistency. Add 1/4 cup of water if necessary to help tomatoes macerate and/or thin the sauce. Stir in half of the chopped parsley.

PLATING: Taste for seasoning. Slice the Flank against the grain (pour resting juices from platter into reduced sauce. Top sliced Flank with spoonful of tomatoes & sauce reduction. Garnish with remaining parsley.

NOTE: Great to pair with my Maple Sweet Potato Mash & Lemon Garlic Asparagus

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Ingredients

3 tbsps Butter, unsalted

3 tbsps Pure Maple Syrup

1 tsps Kosher Salt

1 tsps Black Pepper, fresh cracked

3 medium Sweet Potato, baked

1 bunch Asparagus

2 clove Garlic, minced

1 small Shallot, sliced rings

1 tsps Kosher Salt

1/2 tsps Black Pepper, fresh cracked

1 tbsps Lemon, zest & juice (approx. half a lemon)

1 tbsps Olive Oil

Preparation

SWEET POTATO: Bake Sweet Potatoes at 400F for 1 hour or more. When completely soft remove from oven & let cool enough to handle. Remove skin and add interior of potato to a sauce pan with butter, maple syrup, salt & pepper. When butter is melted, using an immersion blender (or hand mixer), mash all ingredients together. Taste for seasoning. You can also add dash of cream for more decadence.

Top with MORE fresh cracked pepper (omit if desired).

ASPARAGUS: Prep asparagus by removing woody bottoms. Toss spears with garlic, shallot, oil, salt & pepper and line out on a sheet pan. Roast in 400F preheated oven for 10-15 mins or until done. Remove, add the lemon zest & with approx. 1 TB lemon juice over top, toss to combine & taste for seasoning.

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