Ingredients
Marinade:
- 3 Anjou or Bosc pears, peeled, cored and sliced
- 1 onion, sliced
- 1/4 cup chopped garlic
- 1/4 cup coarsely chopped fresh rosemary leaves
- 1 cup white grape juice
- 1 cup balsamic vinegar
- 1 cup beef stock
- 1/2 cup brown sugar
- 1/2 cup hoisin sauce
- 1/2 cup barbecue sauce
- 1/4 cup tomato paste
- 3 pounds flank steak, trimmed
- 2 tablespoons olive oil
Directions
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By ashbee_love_041804
burney ca
on June 25, 2011
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my husband and i are meat eaters. we like steak so when i stumbled on this resipe we took the time to try it and are very glad we did. the steak always comes out w alot of flavor and is very tender. it is also a very easy recipe and if you are any thing like us you have most of this stuff already so it is not all that much to make and you can use just about any cut of steak, we usually use what every is on sale and it wors out just fine.
By The Family Cook
Colorado
on October 04, 2010
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Looking for flank steak recipes I happen to run across this one. I did have all the ingredients already on hand so I thought I would give it a try and I am so glad I did. It is incredible! The prep doesn't take that long and all you have to do is find a spot in the fridge to let it sit for 2 days. The flavor in the sauce is a little bold but pair that with the steak and it fits just right. Even the day after I was sneaking the leftovers before lunch time.
By mdanylak_12820408
Shoreline, 87
on April 21, 2010
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I love flank steak and am always looking for good marinades. This has become my favorite! I first made this recipe for a crowd of 30 and it was complete hit with everyone -- adults & kids alike. I tripled the recipe, divided it into ziploc bags each containing a flank steak, and threw them all in the freezer. We served some for the gathering and kept a few in the freezer -- 6 months later I cooked the remaining steaks for a party and it was every bit as good. I highly recommend this recipe.
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