Flank Steak With Balsamic Barbecue Sauce

This delicious Flank Steak with Balsamic Barbecue Sauce is a quick and flavorful dish perfect for grilling season. With a tangy, smoky sauce and juicy steak, it’s a simple yet impressive meal. The cheesy bread adds a tasty touch, making it an irresistible combination you can easily customize with common ingredients.

Ingredients Needed:

For the sauce and steak:

• 1 1/2 cups balsamic vinegar
• 2 tablespoons canola oil
• 1 small onion, coarsely chopped
• 1 large clove garlic, coarsely chopped
• 1/2 cup ketchup
• 1 tablespoon ancho chile powder
• 1 1/2 teaspoons paprika
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons red wine vinegar
• 1 1/2 teaspoons Worcestershire sauce
• 1 small chipotle chile in adobo sauce, chopped
• 1 1/2 teaspoons packed dark brown sugar
• 2 teaspoons honey
• 2 teaspoons molasses
• Kosher salt and freshly ground pepper
• 2 pounds flank steak

For the cheesy bread:

• 1 French baguette, halved lengthwise and cut into 4-inch pieces
• Extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 cup grated Monterey jack cheese
• Sliced scallions, for serving

How To Make Flank Steak With Balsamic Barbecue Sauce Recipe?

1. Make the sauce: Simmer balsamic vinegar in a small saucepan until it reduces by half (about 15-20 minutes). Set aside.
2. Cook onion and garlic: Heat 15ml canola oil in a pan over medium-high heat. Add onion, and cook for 3-4 minutes until soft. Add garlic and cook for 1 minute.
3. Make the barbecue sauce: Add ketchup, 45ml water, and simmer for 5 minutes. Add the balsamic vinegar, ancho chile powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle chile, brown sugar, honey, and molasses. Simmer for 10 minutes. Puree until smooth and season with salt and pepper. Let it cool.
4. Grill the steak: Let the steak sit at room temperature for 30 minutes. Preheat the grill to high. Brush steak with oil, and season with salt and pepper. Grill for 3 minutes per side. Move the steak to a cooler part of the grill, baste with sauce, and cook for 5 more minutes for medium-rare. Let steak rest for 10 minutes.
5. Make cheesy bread: Brush bread with olive oil, season with salt and pepper, and grill on both sides. Top with cheese and return to the grill until cheese melts.
6. Serve: Slice steak against the grain, place on cheesy bread, and garnish with sliced scallions.

Recipe Tips:

• Rest the Steak: Let the steak rest for 10 minutes after grilling to keep it juicy and tender.
• Adjust Sauce Thickness: If the sauce is too thick, add 1-2 tablespoons of water to thin it out.
• Grill Smartly: Grill the steak over direct heat just to brown, then move it to indirect heat to avoid overcooking.
• Marinate for Extra Flavor: Marinate the steak in the sauce for 1-2 hours before grilling for a richer taste.
• Use Fresh Ingredients: For the best flavor, use high-quality ingredients like extra-virgin olive oil and real honey.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover steak cool to room temperature. Then, put it in an airtight container in the fridge for up to 3 days.
• Reheat: Heat a pan over medium heat, add a little oil or butter, and heat the steak for 3-5 minutes, turning occasionally.

Nutrition Facts:

• Calories: 999 kcal
• Total Fat: 45g
• Saturated Fat: 12g
• Cholesterol: 120mg
• Sodium: 1,200mg
• Potassium: 1,200mg
• Total Carbohydrate: 78g
• Dietary Fiber: 2g
• Sugars: 50g
• Protein: 66g

Try More Bobby Flay Recipes:

• Bobby Flay Barbecue Sauce
• Roasted Vegetable Meatloaf with Balsamic Glaze
• Adobo Grilled Veal Flank Steak
• Grilled Skirt Steak with Green and Smokey Red Chimichurri

Flank Steak With Balsamic Barbecue Sauce

Author: Mohamed Shili Cooking Method:Grilling Cuisine:American Courses:Side Dish Recipe Keys: F Flank Steak With Balsamic Barbecue Sauce

Difficulty:BeginnerPrep time: 20 minutesCook time: 15 minutesRest time: 10 minutesTotal time: 45 minutesServings:4 servingsCalories:999 kcal Best Season:Suitable throughout the year

Description

This delicious Flank Steak with Balsamic Barbecue Sauce is a quick and flavorful dish perfect for grilling season. With a tangy, smoky sauce and juicy steak, it’s a simple yet impressive meal. The cheesy bread adds a tasty touch, making it an irresistible combination you can easily customize with common ingredients.

Ingredients

For the sauce and steak:

• 1 1/2 cups balsamic vinegar
• 2 tablespoons canola oil
• 1 small onion, coarsely chopped
• 1 large clove garlic, coarsely chopped
• 1/2 cup ketchup
• 1 tablespoon ancho chile powder
• 1 1/2 teaspoons paprika
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons red wine vinegar
• 1 1/2 teaspoons Worcestershire sauce
• 1 small chipotle chile in adobo sauce, chopped
• 1 1/2 teaspoons packed dark brown sugar
• 2 teaspoons honey
• 2 teaspoons molasses
• Kosher salt and freshly ground pepper
• 2 pounds flank steak

For the cheesy bread:

• 1 French baguette, halved lengthwise and cut into 4-inch pieces
• Extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 cup grated Monterey jack cheese
• Sliced scallions, for serving

Instructions

1. Make the sauce: Simmer balsamic vinegar in a small saucepan until it reduces by half (about 15-20 minutes). Set aside.
2. Cook onion and garlic: Heat 15ml canola oil in a pan over medium-high heat. Add onion, and cook for 3-4 minutes until soft. Add garlic and cook for 1 minute.
3. Make the barbecue sauce: Add ketchup, 45ml water, and simmer for 5 minutes. Add the balsamic vinegar, ancho chile powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle chile, brown sugar, honey, and molasses. Simmer for 10 minutes. Puree until smooth and season with salt and pepper. Let it cool.
4. Grill the steak: Let the steak sit at room temperature for 30 minutes. Preheat the grill to high. Brush steak with oil, and season with salt and pepper. Grill for 3 minutes per side. Move the steak to a cooler part of the grill, baste with sauce, and cook for 5 more minutes for medium-rare. Let steak rest for 10 minutes.
5. Make cheesy bread: Brush bread with olive oil, season with salt and pepper, and grill on both sides. Top with cheese and return to the grill until cheese melts.
6. Serve: Slice steak against the grain, place on cheesy bread, and garnish with sliced scallions.

Notes

• Rest the Steak: Let the steak rest for 10 minutes after grilling to keep it juicy and tender.
• Adjust Sauce Thickness: If the sauce is too thick, add 1-2 tablespoons of water to thin it out.
• Grill Smartly: Grill the steak over direct heat just to brown, then move it to indirect heat to avoid overcooking.
• Marinate for Extra Flavor: Marinate the steak in the sauce for 1-2 hours before grilling for a richer taste.
• Use Fresh Ingredients: For the best flavor, use high-quality ingredients like extra-virgin olive oil and real honey.

Keywords:Flank Steak With Balsamic Barbecue Sauce