Bacon Balsamic Glazed Grilled Flank Steak

Posted by in Recipes on Sep 13, 2012 . .

2 Tbsp Olive Cart 4 Peppercorn Blend
Olive Cart Michigan Flaked Sea Salt to taste
1 Flank Steak (about 1 1/4 lbs.)
2 Tbsp Olive Cart Slow Roasted Garlic Olive Oil (for brushing)
4 Slices Bacon (diced)
1/2 Cup Olive Cart South Haven 25 Year Aged Balsamic Vinegar
1/2 Cup Reduced-Sodium Beef Broth
2 tsp Cornstarch
2 Tbsp Chopped Fresh Parsley

Heat a stove-top pan or griddle over medium-high heat to preheat. Place peppercorns in a plastic bag and smash until finely crushed. Season both sides of the flank with the crushed pepperscorns, salt and garlic oil.

Place steaks on hot pan and cook 5 minutes per side for medium or desired doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.

While the steak is cooking, place diced bacon in a large skillet over medium heat cook until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth, and cornstarch, whisking until cornstarch is completely dissolved, add to skillet. Simmer about 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.

Adaptation from The Food Network, Robin Miller


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