Flank Steak with Balsamic BBQ Sauce

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This was amazing! I have made this a few times now and I must say it never gets old : I substituted the MJ w/Havarti and used crusty Italian or French bread vs. Baguette. I find there's more surface to put more deliciousness on it.

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It was good, but not great. There was nothing that would want to me to make this again and again.

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I was just about to throw my computer monitor through the window in frustration looking for the directions for this thing, when suddenly it occured to me that I should check the reviews just in case.. THANK YOU EVERYONE for posting the steps!!

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SAUCE...delicius! Thanks Bobby. Annie, Fremont, CA

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Recipe was fantastic! Seriously don't over-think this one.

Easy breezy - In pan reduce balsamic - don't use super cheap because will only heighten the acidic taste. Reduce by about 1/3. In second pan cook onion and garlic to softened - ADD ALL OTHER INGREDIENTS AT SAME TIME simmer 10 min. Add balsamic back in and WA-LA. Use blender if want smooth BBQ sauce. Set aside to cool. Toast up bread using olive oil, top with cheese & melt. Cook flank steak until medium-rare to medium. CUT THIN AGAINST natural grain. Take bread, spread little BBQ on top, and add piece of steak. Delicious. FREEZE extra BBQ sauce to make recipe even easier next time!!!!

BIG NOTE: Recipe reads 1 canned chipolte pepper. Don't read, as I did the first time, as one can! It means one chipolte pepper FROM the can with sauce. ENJOY.

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Got the recipe from Food Network UK:

1 Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 240ml. Set aside.

2 Heat 2 tbsp of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomato ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes. Puree with an immersion blender until smooth and season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

3 Heat the grill to high.

4 Brush the flank steak with the remaining 2 tbsp of oil and season liberally with salt and pepper. Grill until golden brown on the 1 side, about 4 minutes, turn over and grill until the other side is golden brown, about 4 minutes. Move to a cooler part of the grill away from direct heat. Baste with the sauce and turn several more times until cooked to medium-rare doneness, about 15 minutes longer. Remove from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before cutting against the grain into thin slices.

5 Put the bread on the grill, brush both sides with olive oil and season with salt and pepper. Grill the bread then remove from the grill. Top with mounds of grated Monterey Jack cheese. Put the bread slices on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.

6 Arrange the flank steak slices on the bread and garnish with sliced spring onions before serving.

Will try this.

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I agree that the recipe missing is weird. However, I happened to have this episode recorded and watched the part of the sauce being made. It is very easy. Basically you just dump everything together after you sweat the onions and garlic. It was the best BBQ sauce I've ever eaten.

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As someone else posted, where are the directions for making this recipe? Please post directions. Thank you.

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You can watch Bobby prepare the sauce here or go to the next link and you can see his recipe on a different site.

http://www.5min.com/Video/Balsamic-Barbecue-Flank-Steak-315861457
http://wegottaeat.com/janice.cook/recipes/bobby-flay-flank-steak-with-balsamic-bbq-sauce

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I found this recipe the other day and was going to make it tomorrow for my daughter's birthday since it sounded so yummy. There were directions on how to make this dish and now they seemed to have disappeared from this recipe. Any help?