Grilled Flank Steak with Bacon Balsamic Glaze
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 429
- Total Fat
- 26
- Saturated Fat
- 9
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 35
- Cholesterol
- 116
- Sodium
- 567
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
Cooking spray
2 tablespoons triple peppercorns (recommended: peppercorn melange)
1 flank steak, about 1 1/4 pounds
Salt
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
Directions
- 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.
- 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.
- 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.