Grilled Flank Steak With Bacon Balsamic Glaze Recipes

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GLAZED & GRILLED FLANK STEAK



Glazed & Grilled Flank Steak image

Make and share this Glazed & Grilled Flank Steak recipe from Food.com.

Provided by Sharon123

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs beef flank steak
1 (10 1/2 ounce) jar jalapeno jelly
3 garlic cloves, minced
2 teaspoons coarse kosher salt
1 1/2 teaspoons Worcestershire sauce
2 large sweet onions, cut into thin slices
1 tablespoon olive oil

Steps:

  • Place flank steak flat on large shallow pan. Cut both sides of beef into diamond pattern 1/8th inch deep.
  • In medium saucepan, combine pepper jelly, garlic, kosher salt and Worcestershire sauce. Heat mixture to simmer, stirring constantly until jelly melts and all ingredients are heated through. Reserve two-thirds of glaze. Brush both sides of steak with remaining one third of the glaze. Cover and marinate in refrigerator 30 minutes.
  • In large skillet, sauté onions in oil until softened; add 1/2 of the reserved glaze and continue to sauté until onions are a deep golden brown and caramelized. Keep warm.
  • Set oven to broil. Broil beef 2 to 3 inches from heat until brown, about 5 minutes. Turn beef; brush with remaining glaze and broil 5 minutes longer.
  • Cut beef across the grain at slanted angle into thin slices; serve with caramelized onions. Enjoy!

Nutrition Facts : Calories 607.5, Fat 19.3, SaturatedFat 7, Cholesterol 86.7, Sodium 1008, Carbohydrate 60.8, Fiber 1.8, Sugar 41.6, Protein 47.8

GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK



Grilled Balsamic and Soy Marinated Flank Steak image

Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.

Provided by DENMOZZ

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 55m

Yield 4

Number Of Ingredients 10

½ onion, chopped
3 cloves garlic, chopped
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup soy sauce
1 tablespoon Dijon mustard
1 tablespoon rosemary
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds flank steak

Steps:

  • Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
  • Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
  • Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 8 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 4.7 g, Sodium 1622.2 mg, Sugar 3.7 g

BALSAMIC MARINATED FLANK STEAK



Balsamic Marinated Flank Steak image

Beef flank steak is marinated in a balsamic vinegar, herb, and mustard mixture then cooked to your preferred doneness on the grill.

Provided by Beef. It's What's for Dinner.

Categories     Trusted Brands: Recipes and Tips     Beef. It's What's for Dinner

Time 30m

Yield 6

Number Of Ingredients 8

1 (1 1/2-pound) beef flank steak
Salt and black pepper
¼ cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1 ½ teaspoons Dijon-style mustard
1 clove garlic, minced
½ teaspoon sugar

Steps:

  • Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  • Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  • Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

Nutrition Facts : Calories 144.5 calories, Carbohydrate 2.3 g, Cholesterol 26.9 mg, Fat 8.6 g, Protein 13.7 g, SaturatedFat 2.3 g, Sodium 87.2 mg, Sugar 1.8 g

GRILLED FLANK STEAKS WITH ROSEMARY-BALSAMIC GLAZE



Grilled Flank Steaks with Rosemary-Balsamic Glaze image

Eight for dinner? This elegant but easy entrée will make an impression.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h25m

Yield 8

Number Of Ingredients 9

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
3 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup reduced-sodium beef broth
2 teaspoons cornstarch

Steps:

  • Trim fat from beef. Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern on both sides of 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.
  • Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Remove beef from marinade; reserve marinade. Place beef on grill over medium heat. Cover grill; cook about 12 minutes for medium doneness, turning after 6 minutes.
  • 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.
  • Place beef on cutting board; cut diagonally into thin slices. Place slices on serving platter. Spoon sauce over beef.

Nutrition Facts : Calories 190, Carbohydrate 5 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 4 g, TransFat 0 g

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