Pear Balsamic Flank Steak

Total Time:
49 hr 20 min
15 min
48 hr 45 min
20 min

8 servings

  • 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
  • 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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