The Secret to Fabulous Flank Steak is a Grill

According to a recent GrillWatch survey, steak tops the list as the all time favourite food to grill, according to 44 percent of respondents. This delicious steak recipe from Weber's New Real Grilling cookbook, is quick and easy to prepare and perfect for a weekday dinner.

Thyme-Rubbed Flank Steak with Balsamic Pearl Onions

SERVES: 4

PREP TIME: 15 minutes

GRILLING TIME: 8–10 minutes

¾ cup water

½ cup balsamic vinegar

2 tablespoons honey

1½ teaspoons tomato paste

1 large bay leaf

1 package (14 ounces) frozen pearl onions, thawed

3½ teaspoons finely chopped fresh thyme leaves, divided

2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

1 flank steak, about 1½ pounds and ¾ inch thick

1 tablespoon extra-virgin olive oil

Fresh thyme sprigs (optional)

1. In a large skillet combine the water, vinegar, honey, tomato paste, and bay leaf. Add the onions and bring to a simmer over medium-low heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover the skillet and increase the heat to high. Boil until the liquid starts to thicken and is reduced to 4 to 5 tablespoons, about 5 minutes. Remove from the heat and stir in 1½ teaspoons of the thyme, 1 teaspoon of the salt, and ½ teaspoon of the pepper. The sauce will continue to thicken as it cools. If necessary, add water, 1 tablespoon at a time, to thin the mixture to your desired consistency.

2. Combine the remaining 2 teaspoons thyme, 1 teaspoon salt, and ½ teaspoon pepper. Brush the steak on both sides with the oil and season evenly with the spice mixture, pressing the spices into the meat. Allow the steak to stand at room temperature for 15 to 30 minutes before grilling.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. Grill the steak over direct medium heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the steak across the grain into thin slices. Serve immediately with the onions and their sauce. Garnish with thyme, if using.

2013 Weber-Stephen Products LLC. Recipe from Weber's New Real Grilling by Jamie Purviance. Used with permission.

Article Source: NewsCanada.com

Photo Credit: NewsCanada.com

Article pOsted: May 14, 2013

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