@christopherhopkins1: Balsamic Flank Steak Ingredients: For the Steak: 1 1/2 lbs flank steak 1/4 cup balsamic vinegar 2 tablespoons olive oil 3 garlic cloves, minced 1 tablespoon Worcestershire sauce 1 tablespoon honey 1 teaspoon Dijon mustard 1 teaspoon dried oregano 3/4 teaspoon salt 1/2 teaspoon black pepper For the Balsamic Glaze: 2 tablespoons balsamic vinegar 1 tablespoon honey 2 tablespoons beef broth 1 tablespoon butter 1 tablespoon chopped fresh parsley Directions: 1. In a bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Worcestershire sauce, honey, Dijon mustard, oregano, salt, and black pepper. 2. Place the flank steak in a shallow dish or resealable bag. Pour the marinade over the meat, turning until evenly coated. Cover and refrigerate for 2 to 4 hours. 3. Remove the steak from the marinade and pat away excess moisture with paper towels. Discard the used marinade. 4. Heat a large cast-iron skillet over medium-high heat. Place the steak in the hot skillet and sear for approximately 4 to 6 minutes per side, adjusting for thickness. Cook to your desired doneness (USDA recommends a minimum internal temperature of 145°F followed by a 3-minute rest). 5. Transfer the steak to a cutting board and let it rest for 8 to 10 minutes before slicing. 6. Meanwhile, add the fresh balsamic vinegar, honey, and beef broth for the glaze to a small saucepan. Simmer over medium heat for 3 to 4 minutes until slightly reduced. 7. Lower the heat and stir in the butter until the glaze becomes smooth and lightly thickened. 8. Slice the rested flank steak thinly against the grain and arrange the pieces slightly overlapping. 9. Spoon the warm garlic balsamic glaze over the sliced steak, leaving plenty of the browned seared surfaces visible. 10. Finish with chopped parsley and a little freshly cracked black pepper. Serve warm. Cooking Time: 30 minutes + 2–4 hours marinating | Servings: 4 | Calories: Approximately 440 per serving

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Friday 23 October 2026 06:29:28 GMT