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Flank Steak with Balsamic BBQ Sauce Recipe

Flank Steak with Balsamic BBQ Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

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  • on February 02, 2013

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    Thank you so much for this, Bobby Flay! My resident food snob says it's the best bbq sauce he's ever tasted!

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  • on August 21, 2012

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    So delicious we killed the entire thing!

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  • on February 11, 2012

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    Quite tasty but very tangy. Next time I think I will reduce the original amount of Balsamic I reduce (at least until I can find a less acidic Balsamic. Had to change up the chili powders (can't find ancho here in Bulgaria!. Served with roasted cauliflower and a hearty red wine. Delicious.

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  • on August 15, 2011

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    What recipe?? It happens a lot at this website. Frustrating!

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  • on July 26, 2011

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    I agree with zebulonpbearclaw...waste of time.

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  • on July 24, 2011

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    Unable to see instructions. I logged in and created password, etc. Still unable to view instructions. What a waste of time!! Will not use in the future.

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  • on July 07, 2011

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    I served pulled pork for 36 with two sauces - a peach-mustard-bourbon sauce, and this one. Guests LOVED it! But - SURPRISE! There were NO instructions! I had bought all the ingredients and it was crunch time, so I forged ahead and made up my own directions. First, saute onion til translucent, then add garlic for another 2 minutes; remove mixture from pan and set aside. In the same pan, pour in balsamic vinegar, bring it to constant simmering boil, and reduce by half (15-30 minutes. While vinegar reduces, assemble rest of ingredients in a bowl. When balsamic is reduced, add onion/garlic mixture and remaining ingredients to reduction, stir together, and simmer on low for 5 minutes. Finish sauce by blending with emersion blender til smooth (or use a blender. Depending upon preference, one may want to add a little water to thin out finished sauce. NOTE: It says it makes 4 servings - whatever that is. The recipe yielded a generous 2 cups of finished sauce. (Doubling recipe worked fine.

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  • on June 28, 2011

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    I happen to like the part the balsamic plays in this sauce, but there are so many ingredients. It's true that flank steak can be chewy. You can sear flank steak in a small amount of olive oil, until brown and then add onions. Season with salt & cracked black pepper, steak seasoning, if desired. Add less than a couple of cups of beef stock and simmer about 35-45 minutes, times will vary. The meat is super tender and it will melt in your mouth! Simple!

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  • on June 27, 2011

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    there are no instructions... therefore i was not able to make this recipe. are the ingredients for a marinade or simply to use for the bbq sauce?

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  • on June 21, 2011

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    Made this recipe. My family thought the flank steak was too chewy. Flavor was very good. Any suggestions?
    I made Flank steak last summer and our family thought it was great. Can flank steak be tough and also tender depending on where you get it? Should I stick to tenderloin if I want it to be tender.
    I cooked it 3 minutes on each side and then let it rest for 10 minutes. What did I do wrong or is the reality that flank steak is normally tough. My local market said they were not going to carry it because it's too expensive. If that's the case it should be tender since it's expensive.
    Any ideas?
    Ellen

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