Grilled Flank Steak with Bacon Balsamic Glaze

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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Cooking spray

2 tablespoons triple peppercorns (recommended: peppercorn melange)

1 flank steak, about 1 1/4 pounds


2 teaspoons garlic flakes

4 slices bacon, diced

1/2 cup balsamic vinegar

1/2 cup reduced-sodium beef broth

2 teaspoons cornstarch

2 tablespoons chopped fresh parsley leaves


  1. Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes.
  2. Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.
  3. While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.

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