Pear Balsamic Flank Steak Recipes

BALSAMIC MARINATED FLANK STEAK

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.

BALSAMIC-DRIZZLED SKIRT STEAK WITH GARLIC HERB TOASTS AND PEAR SALAD

Steps:

• Wash and dry all produce. Preheat oven to 400 degrees. Halve and core pear; slice into ½-inch wedges. Cut one baguette into ½-inch cubes. Place pear and baguette cubes on separate sides of a foil-lined baking sheet. Toss each with salt, pepper, and a drizzle of oil. Bake until baguette is crispy and pears have softened a bit, about 10 minutes.
• Trim, then thinly slice mushrooms. Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook until tender, about 7 minutes. Remove from pan and set aside. Once pear and baguette cubes have baked 10 minutes, remove cubes from sheet and set aside. Flip pear and continue baking until browned, another 10 minutes.
• Heat a drizzle of oil in pan used for mushrooms over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 3-5 minutes per side. Remove from pan and let rest at least 5 minutes before thinly slicing against the grain.
• While steak cooks, halve remaining baguette lengthwise, then cut in half again crosswise to create quarters. Place half the garlic herb butter and 1 TBSP olive oil in a small bowl. Heat in microwave until butter is melted, about 30 seconds. Drizzle mixture over cut sides of baguette. Place on another baking sheet and toast in oven until golden, 6-7 minutes.
• Add ⅓ cup water, 1 tsp balsamic vinegar (we'll use the rest in the next step), demi-glace, and mushrooms to same pan over medium-high heat and stir, scraping up any brown bits on bottom of pan. Bring to a simmer, then reduce heat to low and let thicken, about 1 minute. Add remaining garlic herb butter and stir until melted.
• Toss together arugula, baguette cubes, remaining balsamic vinegar, and 1½ TBSP olive oil in a medium bowl. Season with salt and pepper. Divide steak, salad, and garlic bread between plates. Drizzle sauce over steak. Top salad with pear and crumble over ricotta salata.

BALSAMIC ROSEMARY STRIP STEAK WITH GARLIC HERB TOASTS AND A ROASTED PEAR SALAD

Steps:

• Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Cut one baguette into ½-inch cubes. Halve and core pear; cut into ½-inch wedges. Place baguette cubes and pear on opposite sides of a foil-lined baking sheet. Toss each with salt, pepper, and a drizzle of oil. Bake until baguette is crisp, 8-10 minutes.
• Meanwhile, halve, peel, and thinly slice shallots. Pick and finely chop enough rosemary leaves from stems to give you 2 tsp. Split remaining baguette in half lengthwise. Place garlic herb butter in a small bowl and microwave on high until melted, about 30 seconds. Drizzle over baguette halves.
• Once pear and baguette cubes have baked 8-10 minutes, remove cubes from sheet and set aside. Flip pear and continue baking until browned, another 10-15 minutes. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side.
• Remove steak from pan and set aside to rest. Lower heat to medium and heat a drizzle of oil in same pan. Add shallots and cook, tossing, until lightly browned, 5-7 minutes. Add chopped rosemary and cook until fragrant, about 30 seconds. Stir in demi-glace, ½ cup water, and 1 tsp vinegar (we'll use more later), scraping up any browned bits on bottom. Simmer until thickened, 1-2 minutes. Season with pepper.
• While shallots cook, place buttered baguette halves cut-side up on another baking sheet. Toast in oven until golden brown, 6-7 minutes. Meanwhile, toss arugula, baguette cubes, 2 tsp vinegar, and 1 TBSP olive oil in a medium bowl (you'll have vinegar left over). Season with salt and pepper.
• Slice steak against the grain. Divide steak, salad, and garlic bread between plates. Drizzle sauce over steak. Top salad with pear and crumble ricotta salata over.

PEAR BALSAMIC FLANK STEAK

Steps:

• Combine the marinade ingredients in a non-reactive bowl large enough to accommodate the steak and mix well to dissolve the sugar. Submerge the steak in the liquid and let it marinate for 2 days, covered, in the refrigerator.
• When you are ready to cook, remove the flank steak from the marinade and let it come to room temperature, about 30 minutes. Heat a grill or grill pan on high heat. Rub the steak with 1 tablespoon olive oil. Grill the steak for about 8 to 10 minutes per side for medium rare. Let the steak rest for about 15 minutes before slicing.
• While the steak is cooking and resting, heat the remaining olive oil in a skillet over high heat. Remove the onions and pears from the marinade and sauté them until they are golden and caramelized, about 8 minutes. Set the onions and pears aside and strain the marinade into the hot skillet. Cook until the marinade is reduced by half.
• To serve, slice the steak into thin slices against the grain. Top the slices with the caramelized onions and pears and the reduced marinade.

BALSAMIC MARINATED FLANK STEAK

Steps:

• In a bowl whisk onion, garlic, olive oil, soy sauce, balsamic vinegar,
• Dijon mustard and rosemary. Set aside.
• Lay Flank steak flat on a cutting board.
• Slice flank steak in ¼ inch slices against the grain.
• Place steak slices in a zipper bag and add marinade.
• Seal up the bag, removing all air and mix around.
• Let sit for 30 minutes - 24 hours.
• If using within 2 hours, leave marinating steak on the counter, as flank steak cooks best at room temperature. Flip every hour on the counter and every few hours in the fridge.
• If refrigerating, remove steak 2 hours before cooking to bring to room temperature.
• Preheat oven to 450*F
• Line a rimmed cookie sheet with nonstick foil or a baking mat and spread steak all around.
• Cook for 5 - 8 minutes in the oven then remove from the oven. In my oven they were ready in 5 minutes.

PEAR BALSAMIC FLANK STEAK

Steps:

• Combine the marinade ingredients in a non-reactive bowl large enough to accommodate the steak and mix well to dissolve the sugar. Submerge the steak in the liquid and let it marinate for 2 days, covered, in the refrigerator.
• When you are ready to cook, remove the flank steak from the marinade and let it come to room temperature, about 30 minutes. Heat a grill or grill pan on high heat. Rub the steak with 1 tablespoon olive oil. Grill the steak for about 8 to 10 minutes per side for medium rare. Let the steak rest for about 15 minutes before slicing.
• While the steak is cooking and resting, heat the remaining olive oil in a skillet over high heat. Remove the onions and pears from the marinade and saute them until they are golden and caramelized, about 8 minutes. Set the onions and pears aside and strain the marinade into the hot skillet. Cook until the marinade is reduced by half.
• To serve, slice the steak into thin slices against the grain. Top the slices with the caramelized onions and pears and the reduced marinade.