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Grilled Flank Steaks with Rosemary-Balsamic Glaze
Prep 25min
Total4hr25min
Ingredients9
Servings8
Eight for dinner? This elegant but easy entrée will make an impression.
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Ingredients
2beef flank steaks (1 lb each)
1/3cup balsamic vinegar
2tablespoons packed brown sugar
1tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
3cloves garlic, finely chopped
1/2teaspoon salt
1/2teaspoon pepper
1/2cup reduced-sodium beef broth
2teaspoons cornstarch
Directions
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1
Trim fat from beef. Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern on both sides of beef. Place in shallow glass dish. In small bowl, mix vinegar, brown sugar, rosemary, garlic, salt and pepper; pour evenly over beef. Cover; refrigerate at least 4 hours but no longer than 24 hours, turning occasionally.
2
Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Remove beef from marinade; reserve marinade. Place beef on grill over medium heat. Cover grill; cook about 12 minutes for medium doneness, turning after 6 minutes.
3
Meanwhile, in 1-quart saucepan, heat reserved marinade to boiling over medium-high heat. Boil 3 to 4 minutes or until reduced by half. In small bowl, mix broth and cornstarch; stir broth mixture into marinade. Cook about 2 minutes, stirring occasionally, until thickened.
4
Place beef on cutting board; cut diagonally into thin slices. Place slices on serving platter. Spoon sauce over beef.
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Instead of rosemary, try basil or oregano. Both herbs match well with balsamic vinegar.
Serve this flavorful flank steak with grilled vegetable kabobs.
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